Artichoke Nutrition Facts

47 calories in 100 g

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Calories in Artichoke
Artichokes, (globe or french), raw
47 calories in Artichoke, 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.47 calories / gram
0 Weight Watchers points
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Calorie Sources:80% carbohydrates; 17% proteins; 3% fats
Fats:0.15 g (1 calorie, 0% by weight)
Carbohydrates:10.51 g (38 calories, 11% by weight)
Proteins:3.27 g (8 calories, 3% by weight)
Alcohol:~
Water:84.94 g (85% by weight)
Fat Composition:63% polyunsaturated; 32% saturated; 5% monounsaturated
Trans Fat :~
Dietary Fiber:5.40 g (5% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 artichoke, medium
1 artichoke, large
Scientific Name:Cynara scolymus
Refuse:60 %
Refuse Description:Stem and inedible parts of bracts and flowers
Food Group:Vegetables and Vegetable Products
USDA #:11007
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Vitamin A:13 IU
Retinol:~
Retinol Activity Equivalent:1 mcg
α-Carotene:~
β-Carotene:8 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:464 mcg
Vitamin B-1:70 mcg
Vitamin B-2:60 mcg
Vitamin B-3:1.04 mg
Vitamin B-5:330 mcg
Vitamin B-6:110 mcg
Vitamin B-9:68 mcg
Food folate:68 mcg
Dietary Folate Equivalent:68 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:34.40 mg
Vitamin C:11.70 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:190 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:14.80 mcg
Calcium (Ca):44 mg
Copper (Cu):230 mcg
Fluoride (F):~
Iron (Fe):1.28 mg
Magnesium (Mg):60 mg
Manganese (Mn):250 mcg
Phosphorus (P):90 mg
Potassium (K):0.37 g
Selenium (Se):0.20 mcg
Sodium (Na):94 mg
Zinc (Zn):490 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:10.51 g
Dietary Fiber:5.40 g
Sugars Total:0.99 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.27 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:200 mcg
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:0.15 g
Saturated fatty acids:30 mg
Monounsaturated fatty acids:5 mg
Polyunsaturated fatty acids:60 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:2 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.13 g
Caffeine:~
Theobromine:~
Product Type:Artichoke
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
Related: Arrowhead, cooked, boiled, drained, without salt
Artichokes, (globe or french), cooked, boiled, drained, without salt
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