Artichokes, (globe or french), frozen, cooked, boiled, drained, without salt

108 calories in 1 package (9 oz), yields

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Calories in Artichokes, (globe or french), frozen, cooked, boiled, drained, without salt
Artichokes, (globe or french), frozen, cooked, boiled, drained, without salt Suggest a better name
108 calories in 1 package (9 oz), yields
1 package , yields = 240g ≈ 0.529lb ≈ 8.47oz
0.45 calories / gram
0 Weight Watchers points
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Calorie Sources:74% carbohydrates; 17% proteins; 9% fats
Fats:1.20 g (10 calories, 1% by weight)
Carbohydrates:22.03 g (79 calories, 9% by weight)
Proteins:7.46 g (18 calories, 3% by weight)
Alcohol:~
Water:207.60 g (87% by weight)
Fat Composition:64% polyunsaturated; 33% saturated; 3% monounsaturated
Trans Fat :~
Dietary Fiber:11.04 g (5% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 package (9 oz), yields
0.3 package (9 oz) yields
Food Group:Vegetables and Vegetable Products
USDA #:11010
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Vitamin A:26 IU
Retinol:~
Retinol Activity Equivalent:2.40 mcg
α-Carotene:~
β-Carotene:16.80 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:945.60 mcg
Vitamin B-1:144 mcg
Vitamin B-2:360 mcg
Vitamin B-3:2.18 mg
Vitamin B-5:480 mcg
Vitamin B-6:192 mcg
Vitamin B-9:285.60 mcg
Food folate:285.60 mcg
Dietary Folate Equivalent:285.60 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:70.08 mg
Vitamin C:12 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:384 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:30.24 mcg
Calcium (Ca):50.40 mg
Copper (Cu):144 mcg
Fluoride (F):~
Iron (Fe):1.34 mg
Magnesium (Mg):74.40 mg
Manganese (Mn):648 mcg
Phosphorus (P):0.15 g
Potassium (K):0.63 g
Selenium (Se):0.48 mcg
Sodium (Na):0.13 g
Zinc (Zn):864 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:22.03 g
Dietary Fiber:11.04 g
Sugars Total:2.02 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7.46 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:240 mcg
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:1.20 g
Saturated fatty acids:0.26 g
Monounsaturated fatty acids:24 mg
Polyunsaturated fatty acids:0.50 g
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]:12 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:12 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:24 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]:24 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]:0.36 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.12 g
[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:1.70 g
Caffeine:~
Theobromine:~
Product Type:Artichokes
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?...Strawberries were first cultivated back in the 16th and 17th centuries.
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