Burdock Nutrition Facts

85 calories in 1 cup (1" pieces)

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Calories in Burdock
Burdock root, raw
85 calories in Burdock, 1 cup (1" pieces)
1 cup = 118g ≈ 0.260lb ≈ 4.16oz
0.72 calories / gram
1 Weight Watchers point
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Calorie Sources:92% carbohydrates; 6% proteins; 2% fats
Fats:0.18 g (1 calorie, 0% by weight)
Carbohydrates:20.46 g (79 calories, 17% by weight)
Proteins:1.81 g (5 calories, 2% by weight)
Alcohol:~
Water:94.51 g (80% by weight)
Fat Composition:50% polyunsaturated; 30% monounsaturated; 20% saturated
Trans Fat :~
Dietary Fiber:3.89 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-1:11.80 mcg
Vitamin B-2:35.40 mcg
Vitamin B-3:354 mcg
Vitamin B-5:377.60 mcg
Vitamin B-6:283.20 mcg
Vitamin B-9:27.14 mcg
Food folate:27.14 mcg
Dietary Folate Equivalent:27.14 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:13.81 mg
Vitamin C:3.54 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:448.40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.89 mcg
Calcium (Ca):48.38 mg
Copper (Cu):82.60 mcg
Fluoride (F):~
Iron (Fe):944 mcg
Magnesium (Mg):44.84 mg
Manganese (Mn):271.40 mcg
Phosphorus (P):60.18 mg
Potassium (K):0.36 g
Selenium (Se):0.83 mcg
Sodium (Na):5.90 mg
Zinc (Zn):389.40 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:20.46 g
Dietary Fiber:3.89 g
Sugars Total:3.42 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.81 g
Essential amino acids
Phenylalanine:35.40 mg
Leucine:35.40 mg
Methionine:10.62 mg
Lysine:70.80 mg
Isoleucine:35.40 mg
Valine:35.40 mg
Threonine:23.60 mg
Tryptophan:7.08 mg
Histidine:35.40 mg
Arginine:0.12 g
Non-essential amino acids
Alanine:23.60 mg
Aspartic acid:0.20 g
Betaine:236 mcg
Cystine:7.08 mg
Glutamic acid:0.18 g
Glycine:35.40 mg
Hydroxyproline:~
Proline:59 mg
Serine:23.60 mg
Tyrosine:11.80 mg
Fats Total:0.18 g
Saturated fatty acids:23.60 mg
Monounsaturated fatty acids:35.40 mg
Polyunsaturated fatty acids:59 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]:23.60 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]:35.40 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]:59 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.36 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:1.05 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
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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.
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Burdock root, cooked, boiled, drained, without salt
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