Nutrient data for 11157, Chrysanthemum, garland, raw

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Food Group: Vegetables and Vegetable Products

Scientific Name: Chrysanthemum coronarium

Carbohydrate Factor: 3.57 Fat Factor: 8.37 Protein Factor: 2.44 Nitrogen to Protein Conversion Factor: 6.25

Refuse: 4% Refuse Description: Stem ends

Modifying household measures

Nutrient values and weights are for edible portion

Nutrient	Unit	Value per 100.0g	# of Data Points	Std. Error	cup (1" pieces) 25g	stem (8-3/4" long) 14g

Proximates
Water ¹	g	91.40	4	--	22.85	12.80
Energy	kcal	24	--	--	6	3
Energy	kJ	99	--	--	25	14
Protein ¹	g	3.36	2	--	0.84	0.47
Total lipid (fat) ¹	g	0.56	2	--	0.14	0.08
Ash ¹	g	1.67	2	--	0.42	0.23
Carbohydrate, by difference	g	3.02	--	--	0.76	0.42
Fiber, total dietary ¹	g	3.0	4	--	0.8	0.4
Minerals
Calcium, Ca ¹	mg	117	2	--	29	16
Iron, Fe ¹	mg	2.29	2	--	0.57	0.32
Magnesium, Mg ¹	mg	32	2	--	8	4
Phosphorus, P ¹	mg	54	2	--	14	8
Potassium, K ¹	mg	567	2	--	142	79
Sodium, Na ¹	mg	118	2	--	30	17
Zinc, Zn ¹	mg	0.71	2	--	0.18	0.10
Copper, Cu ¹	mg	0.137	1	--	0.034	0.019
Manganese, Mn ¹	mg	0.943	2	--	0.236	0.132
Vitamins
Vitamin C, total ascorbic acid ¹	mg	1.4	1	--	0.4	0.2
Thiamin ¹	mg	0.130	2	--	0.032	0.018
Riboflavin ¹	mg	0.144	2	--	0.036	0.020
Niacin ¹	mg	0.531	2	--	0.133	0.074
Pantothenic acid ¹	mg	0.221	2	--	0.055	0.031
Vitamin B-6 ¹	mg	0.176	2	--	0.044	0.025
Folate, total ¹	µg	177	2	--	44	25
Folic acid	µg	0	--	--	0	0
Folate, food	µg	177	2	--	44	25
Folate, DFE	µg	177	--	--	44	25
Vitamin B-12	µg	0.00	--	--	0.00	0.00
Vitamin A, RAE	µg	116	--	--	29	16
Retinol	µg	0	--	--	0	0
Carotene, beta ¹ ² ³	µg	1380	4	191.455	345	193
Carotene, alpha ²	µg	0	1	--	0	0
Cryptoxanthin, beta ¹ ²	µg	24	2	--	6	3
Vitamin A, IU	IU	2320	--	--	580	325
Lutein + zeaxanthin ³	µg	3834	1	--	958	537
Vitamin D (D2 + D3)	µg	0.0	--	--	0.0	0.0
Vitamin D	IU	0	--	--	0	0
Vitamin K (phylloquinone)	µg	350.0	--	--	87.5	49.0
Lipids
Cholesterol	mg	0	--	--	0	0

Sources of Data
¹Nutrient Data Laboratory, ARS, USDA Nutrient content of ethnic and geographic specific foods, Southern Testing and Research Laboratories , 1995 Beltsville MD
²B.H. Chen, J.R. Chuang, J.H. Lin, P. Chiu Quantification of provitamin A compounds in Chinese vegetables by high-performance liquid chromatography , 1993 J. Food Protection 56 pp.51-54
³B.H. Chen Studies on the stability of carotenoids in garland chrysanthemums (Ipomoea spp.) as affected by microwave and conventional heating , 1995 J. Food Protection 55 pp.296-300

LanguaL Code(s)

A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
A1281 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
B1740 GARLAND CHRYSANTHEMUM
C0101 STEM OR STALK (WITHOUT LEAVES)
E0150 WHOLE, NATURAL SHAPE
F0003 NOT HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0003 NO TREATMENT APPLIED
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN FOOD, NO AGE SPECIFICATION