Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt

75 calories in 1 package (10 oz) yields

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Calories in Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt
Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt Suggest a better name
75 calories in 1 package (10 oz) yields
1 package yields = 220g ≈ 0.485lb ≈ 7.76oz
0.34 calories / gram
0 Weight Watchers points
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Calorie Sources:50% carbohydrates; 29% proteins; 21% fats
Fats:1.91 g (16 calories, 1% by weight)
Carbohydrates:10.56 g (38 calories, 5% by weight)
Proteins:8.82 g (22 calories, 4% by weight)
Alcohol:~
Water:195.67 g (89% by weight)
Fat Composition:71% polyunsaturated; 29% saturated
Trans Fat :~
Dietary Fiber:8.14 g (4% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 package (10 oz) yields
0.5 cup
Food Group:Vegetables and Vegetable Products
USDA #:11464
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Vitamin A:26534 IU
Retinol:~
Retinol Activity Equivalent:1.33 mg
α-Carotene:~
β-Carotene:15.92 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:34.52 mg
Vitamin B-1:154 mcg
Vitamin B-2:374 mcg
Vitamin B-3:946 mcg
Vitamin B-5:154 mcg
Vitamin B-6:286 mcg
Vitamin B-9:266.20 mcg
Food folate:266.20 mcg
Dietary Folate Equivalent:266.20 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:54.56 mg
Vitamin C:4.84 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:7.79 mg
Added α-Tocopherol:~
β-Tocopherol:22 mcg
δ-Tocopherol:~
γ-Tocopherol:374 mcg
Vitamin K:1.19 mg
Calcium (Ca):0.34 g
Copper (Cu):352 mcg
Fluoride (F):~
Iron (Fe):4.31 mg
Magnesium (Mg):0.18 g
Manganese (Mn):1.56 mg
Phosphorus (P):0.11 g
Potassium (K):0.66 g
Selenium (Se):12.10 mcg
Sodium (Na):0.21 g
Zinc (Zn):1.08 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:10.56 g
Dietary Fiber:8.14 g
Sugars Total:1.12 g
Fructose:0.20 g
Galactose:~
Glucose/Dextrose:0.44 g
Lactose:~
Maltose:~
Sucrose:0.46 g
Starch:~
Proteins Total:8.82 g
Essential amino acids
Phenylalanine:0.46 g
Leucine:0.44 g
Methionine:0.11 g
Lysine:0.55 g
Isoleucine:0.26 g
Valine:0.40 g
Threonine:0.48 g
Tryptophan:0.22 g
Histidine:88 mg
Arginine:1.06 g
Non-essential amino acids
Alanine:0.48 g
Aspartic acid:0.95 g
Betaine:0.25 g
Cystine:44 mg
Glutamic acid:1.12 g
Glycine:0.48 g
Hydroxyproline:~
Proline:0.44 g
Serine:0.37 g
Tyrosine:0.46 g
Fats Total:1.91 g
Saturated fatty acids:0.33 g
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:0.81 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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.33 g
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]:~
[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]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.81 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:3.06 g
Caffeine:~
Theobromine:~
Product Type:Spinach
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:7 / 10
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Did you know?...In the United States, broccoli was probably first grown by immigrants from Italy in home gardens in Brooklyn, New York. In 1923, a group of Italian vegetable farmers in Northern California started to grow broccoli commercially and in a few years they were shipping fresh broccoli to Boston and New York.
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