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Turnip greens, frozen, cooked, boiled, drained, with salt

29 calories in 100 g

Calories in Turnip greens, frozen, cooked, boiled, drained, with salt
Turnip greens, frozen, cooked, boiled, drained, with salt Suggest a better name
29 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.29 calories / gram
0 Weight Watchers points
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Calorie Sources:60% carbohydrates; 28% proteins; 12% fats
Fats:0.42 g (4 calories, 0% by weight)
Carbohydrates:4.98 g (18 calories, 5% by weight)
Proteins:3.35 g (8 calories, 3% by weight)
Alcohol:~
Water:90.40 g (90% by weight)
Fat Composition:61% polyunsaturated; 32% saturated; 7% monounsaturated
Trans Fat :~
Dietary Fiber:3.40 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 package (10 oz) yields
0.5 cup
Food Group:Vegetables and Vegetable Products
USDA #:11892
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Calories in Salt
Vitamin A:10765 IU
Retinol:~
Retinol Activity Equivalent:538 mcg
α-Carotene:~
β-Carotene:6.46 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:11.91 mg
Vitamin B-1:50 mcg
Vitamin B-2:70 mcg
Vitamin B-3:460 mcg
Vitamin B-5:60 mcg
Vitamin B-6:60 mcg
Vitamin B-9:39 mcg
Food folate:39 mcg
Dietary Folate Equivalent:39 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:500 mcg
Vitamin C:21.80 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:2.66 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:518.90 mcg
Calcium (Ca):0.15 g
Copper (Cu):150 mcg
Fluoride (F):~
Iron (Fe):1.94 mg
Magnesium (Mg):26 mg
Manganese (Mn):470 mcg
Phosphorus (P):34 mg
Potassium (K):0.22 g
Selenium (Se):1.20 mcg
Sodium (Na):0.25 g
Zinc (Zn):410 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:4.98 g
Dietary Fiber:3.40 g
Sugars Total:0.75 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.35 g
Essential amino acids
Phenylalanine:0.20 g
Leucine:0.30 g
Methionine:70 mg
Lysine:0.21 g
Isoleucine:0.17 g
Valine:0.22 g
Threonine:0.18 g
Tryptophan:50 mg
Histidine:80 mg
Arginine:0.21 g
Non-essential amino acids
Alanine:0.22 g
Aspartic acid:0.35 g
Betaine:~
Cystine:30 mg
Glutamic acid:0.45 g
Glycine:0.20 g
Hydroxyproline:~
Proline:0.15 g
Serine:0.13 g
Tyrosine:0.13 g
Fats Total:0.42 g
Saturated fatty acids:90 mg
Monounsaturated fatty acids:20 mg
Polyunsaturated fatty acids:0.17 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:2 mg
Decanoic/Capric [10:0]:2 mg
Dodecanoic/Lauric [12:0]:2 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:4 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:70 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:10 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]:20 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7 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]: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]:0.11 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:0.85 g
Caffeine:~
Theobromine:~
Product Type:Turnip
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:5 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
Related: Turnip greens, cooked, boiled, drained, with salt
Turnip greens and turnips, frozen, cooked, boiled, drained, with salt
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