Endive Nutrition Facts

4 calories in 0.5 cup, chopped

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Calories in Endive
Endive, raw
4 calories in Endive, 0.5 cup, chopped
0.5 cup, chopped = 25g ≈ 0.055lb ≈ 0.88oz
0.17 calories / gram
0 Weight Watchers points
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Calorie Sources:72% carbohydrates; 18% proteins; 10% fats
Fats:50 mg
Carbohydrates:0.84 g (3 calories, 3% by weight)
Proteins:0.31 g (1 calorie, 1% by weight)
Alcohol:~
Water:23.45 g (94% by weight)
Fat Composition:65% polyunsaturated; 32% saturated; 3% monounsaturated
Trans Fat :~
Dietary Fiber:0.77 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 head
0.5 cup, chopped
Scientific Name:Cichorium endivia
Refuse:14 %
Refuse Description:Outer leaves and core
Food Group:Vegetables and Vegetable Products
USDA #:11213
Tags: chicory;
Related Foods: Calories in Chicory
Calories in Chicory Greens
Calories in Chicory Roots
Calories in Radicchio
Vitamin A:542 IU
Retinol:~
Retinol Activity Equivalent:27 mcg
α-Carotene:~
β-Carotene:325 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:20 mcg
Vitamin B-2:17.50 mcg
Vitamin B-3:100 mcg
Vitamin B-5:225 mcg
Vitamin B-6:5 mcg
Vitamin B-9:35.50 mcg
Food folate:35.50 mcg
Dietary Folate Equivalent:35.50 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:4.20 mg
Vitamin C:1.63 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:110 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:57.75 mcg
Calcium (Ca):13 mg
Copper (Cu):22.50 mcg
Fluoride (F):~
Iron (Fe):207.50 mcg
Magnesium (Mg):3.75 mg
Manganese (Mn):105 mcg
Phosphorus (P):7 mg
Potassium (K):78.50 mg
Selenium (Se):0.05 mcg
Sodium (Na):5.50 mg
Zinc (Zn):197.50 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.84 g
Dietary Fiber:0.77 g
Sugars Total:62.50 mg
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.31 g
Essential amino acids
Phenylalanine:12.50 mg
Leucine:22.50 mg
Methionine:2.50 mg
Lysine:15 mg
Isoleucine:17.50 mg
Valine:15 mg
Threonine:12.50 mg
Tryptophan:1.25 mg
Histidine:5 mg
Arginine:15 mg
Non-essential amino acids
Alanine:15 mg
Aspartic acid:32.50 mg
Betaine:~
Cystine:2.50 mg
Glutamic acid:40 mg
Glycine:12.50 mg
Hydroxyproline:~
Proline:12.50 mg
Serine:10 mg
Tyrosine:10 mg
Fats Total:50 mg
Saturated fatty acids:10 mg
Monounsaturated fatty acids:1 mg
Polyunsaturated fatty acids:20 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]:750 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:10 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:500 mcg
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]:1 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]:17.50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.50 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:0.35 g
Caffeine:~
Theobromine:~
Product Type:Endive
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?...There are demonstrated links in eating green and yellow vegetables and lower risks of cancers of the lungs, stomach, large intestines and probably other sites. Try to eat at least five servings of fruits and vegetables each day. A serving is equal to a half cup, so you can easily include two servings in one meal.
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