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Burdock Nutrition Facts

72 calories in 100 g

Calories in Burdock
Burdock root, raw
72 calories in Burdock, 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.72 calories / gram
1 Weight Watchers point
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Calorie Sources:92% carbohydrates; 6% proteins; 2% fats
Fats:0.15 g (1 calorie, 0% by weight)
Carbohydrates:17.34 g (67 calories, 17% by weight)
Proteins:1.53 g (4 calories, 2% by weight)
Alcohol:~
Water:80.09 g (80% by weight)
Fat Composition:50% polyunsaturated; 30% monounsaturated; 20% saturated
Trans Fat :~
Dietary Fiber:3.30 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup (1" pieces)
1 root
Scientific Name:Arctium lappa
Refuse:25 %
Refuse Description:Skin, root and tips
Food Group:Vegetables and Vegetable Products
USDA #:11104
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:10 mcg
Vitamin B-2:30 mcg
Vitamin B-3:300 mcg
Vitamin B-5:320 mcg
Vitamin B-6:240 mcg
Vitamin B-9:23 mcg
Food folate:23 mcg
Dietary Folate Equivalent:23 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:11.70 mg
Vitamin C:3 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:380 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.60 mcg
Calcium (Ca):41 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):800 mcg
Magnesium (Mg):38 mg
Manganese (Mn):230 mcg
Phosphorus (P):51 mg
Potassium (K):0.31 g
Selenium (Se):0.70 mcg
Sodium (Na):5 mg
Zinc (Zn):330 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:17.34 g
Dietary Fiber:3.30 g
Sugars Total:2.90 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.53 g
Essential amino acids
Phenylalanine:30 mg
Leucine:30 mg
Methionine:9 mg
Lysine:60 mg
Isoleucine:30 mg
Valine:30 mg
Threonine:20 mg
Tryptophan:6 mg
Histidine:30 mg
Arginine:0.10 g
Non-essential amino acids
Alanine:20 mg
Aspartic acid:0.17 g
Betaine:200 mcg
Cystine:6 mg
Glutamic acid:0.15 g
Glycine:30 mg
Hydroxyproline:~
Proline:50 mg
Serine:20 mg
Tyrosine:10 mg
Fats Total:0.15 g
Saturated fatty acids:20 mg
Monounsaturated fatty acids:30 mg
Polyunsaturated fatty acids:50 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:30 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]:50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2 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:0.89 g
Caffeine:~
Theobromine:~
Product Type:Burdock
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_2mC
Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
Related: Brussels sprouts, frozen, cooked, boiled, drained, without salt
Burdock root, cooked, boiled, drained, without salt
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