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Swamp Cabbage Nutrition Facts

19 calories in 100 g

Swamp cabbage, (skunk cabbage), raw
Weight Loss Rating:
Total Calories:19 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.19 calories / gram
Weight Watchers Counter:0 Weight Watchers points
 
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Calorie Sources:58% carbohydrates; 33% proteins; 9% fats
Fats:0.20 g (2 calories, 0% by weight)
Carbohydrates:3.14 g (11 calories, 3% by weight)
Proteins:2.60 g (6 calories, 3% by weight)
Alcohol:~
Water:92.47 g (92% by weight)
Fat Composition:~
Trans Fat :~
Dietary Fiber:2.10 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped
1 shoot
Scientific Name:Ipomoea aquatica
Refuse:23 %
Refuse Description:Tough stems
Food Group:Vegetables and Vegetable Products
USDA #:11503
Tags: chinese spinach; skunk cabbage; water convolvulus; water morning glory; water spinach;
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Vitamin A:6300 IU
Retinol:~
Retinol Activity Equivalent:315 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:30 mcg
Vitamin B-2:100 mcg
Vitamin B-3:900 mcg
Vitamin B-5:140 mcg
Vitamin B-6:90 mcg
Vitamin B-9:57 mcg
Food folate:57 mcg
Dietary Folate Equivalent:57 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:55 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):77 mg
Copper (Cu):20 mcg
Fluoride (F):~
Iron (Fe):1.67 mg
Magnesium (Mg):71 mg
Manganese (Mn):160 mcg
Phosphorus (P):39 mg
Potassium (K):0.31 g
Selenium (Se):0.90 mcg
Sodium (Na):0.11 g
Zinc (Zn):180 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.14 g
Dietary Fiber:2.10 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.60 g
Essential amino acids
Phenylalanine:0.12 g
Leucine:0.14 g
Methionine:40 mg
Lysine:0.10 g
Isoleucine:0.10 g
Valine:0.13 g
Threonine:0.14 g
Tryptophan:~
Histidine:40 mg
Arginine:0.14 g
Non-essential amino acids
Alanine:0.10 g
Aspartic acid:0.65 g
Betaine:~
Cystine:20 mg
Glutamic acid:0.25 g
Glycine:90 mg
Hydroxyproline:~
Proline:80 mg
Serine:0.12 g
Tyrosine:80 mg
Fats Total:0.20 g
Saturated fatty acids:~
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:~
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]:~
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]:~
[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:1.60 g
Caffeine:~
Theobromine:~
Product Type:Swamp
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:4 / 10
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Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
Related: Succotash, (corn and limas), frozen, cooked, boiled, drained, without salt
Swamp cabbage, cooked, boiled, drained, without salt
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