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Spinach Nutrition Facts

23 calories in 100 g

Calories in Spinach
Spinach, raw
23 calories in Spinach, 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.23 calories / gram
0 Weight Watchers points
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Calorie Sources:56% carbohydrates; 30% proteins; 14% fats
Fats:0.39 g (3 calories, 0% by weight)
Carbohydrates:3.63 g (13 calories, 4% by weight)
Proteins:2.86 g (7 calories, 3% by weight)
Alcohol:~
Water:91.40 g (91% by weight)
Fat Composition:70% polyunsaturated; 26% saturated; 4% monounsaturated
Trans Fat :~
Dietary Fiber:2.20 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 bunch
1 leaf
1 package (10 oz)
Scientific Name:Spinacia oleracea
Refuse:28 %
Refuse Description:Large stems and roots
Food Group:Vegetables and Vegetable Products
USDA #:11457
Tags: spinich;
Related Foods: Calories in Amaranth
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Vitamin A:9377 IU
Retinol:~
Retinol Activity Equivalent:469 mcg
α-Carotene:~
β-Carotene:5.63 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:12.20 mg
Vitamin B-1:70 mcg
Vitamin B-2:180 mcg
Vitamin B-3:720 mcg
Vitamin B-5:60 mcg
Vitamin B-6:190 mcg
Vitamin B-9:194 mcg
Food folate:194 mcg
Dietary Folate Equivalent:194 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:19.30 mg
Vitamin C:28.10 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:2.03 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:180 mcg
Vitamin K:482.90 mcg
Calcium (Ca):99 mg
Copper (Cu):130 mcg
Fluoride (F):~
Iron (Fe):2.71 mg
Magnesium (Mg):79 mg
Manganese (Mn):890 mcg
Phosphorus (P):49 mg
Potassium (K):0.56 g
Selenium (Se):1 mcg
Sodium (Na):79 mg
Zinc (Zn):530 mcg
Cholesterol:~
Phytosterols:9 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.63 g
Dietary Fiber:2.20 g
Sugars Total:0.42 g
Fructose:0.15 g
Galactose:0.10 g
Glucose/Dextrose:0.11 g
Lactose:~
Maltose:~
Sucrose:70 mg
Starch:~
Proteins Total:2.86 g
Essential amino acids
Phenylalanine:0.12 g
Leucine:0.22 g
Methionine:50 mg
Lysine:0.17 g
Isoleucine:0.14 g
Valine:0.16 g
Threonine:0.12 g
Tryptophan:30 mg
Histidine:60 mg
Arginine:0.16 g
Non-essential amino acids
Alanine:0.14 g
Aspartic acid:0.24 g
Betaine:0.10 g
Cystine:30 mg
Glutamic acid:0.34 g
Glycine:0.13 g
Hydroxyproline:~
Proline:0.11 g
Serine:0.10 g
Tyrosine:0.10 g
Fats Total:0.39 g
Saturated fatty acids:60 mg
Monounsaturated fatty acids:10 mg
Polyunsaturated fatty acids:0.16 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:40 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:4 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]:5 mg
[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]:20 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.13 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:1.72 g
Caffeine:~
Theobromine:~
Product Type:Spinach
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:6 / 10
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Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
Related: Soybeans, mature seeds, sprouted, cooked, stir-fried
Spinach, cooked, boiled, drained, without salt
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