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Artichoke, globe, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 43 % 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Water 85 g 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Kilojoules 113 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 27 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.2 g 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Saturated fatty acids 0 g 419 Swedish National food agency. The food database, Uppsala 1996
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 419 Swedish National food agency. The food database, Uppsala 1996
Cis-poly unsaturated fatty acids 0 g 419 Swedish National food agency. The food database, Uppsala 1996
Cholesterol 0 mg 50 Estimated value.
Carbohydrate, glycemic 1.3 g 50 Estimated value.
Starch 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Mono+Di saccharides 1.3 g 50 Estimated value.
Sugar, added 0 g 50 Estimated value.
Dietary fibre 4.5 g 419 Swedish National food agency. The food database, Uppsala 1996
Protein 2.8 g 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 8 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated value.
Beta-carotene 90 µg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin D 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.4 alfa-TE 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Thiamin 0.06 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Riboflavin 0.05 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Niacin 1.3 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin B6 0.03 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Folate 68 µg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 2 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Calcium 41 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Iron 0.7 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Sodium 27 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Potassium 360 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Magnesium 22 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Zinc 0.5 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Selenium 0 µg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Copper 0.09 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Phosphorus 38 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1466 Artichoke
C0162 Heart (plant)
E0150 Whole, natural shape
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Vegetables, raw and frozen

Food Groups