Nutrient data for 11767, Chrysanthemum, garland, cooked, boiled, drained, with salt

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Food Group: Vegetables and Vegetable Products

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

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) 100g

Proximates
Water	g	92.49	1	--	92.49
Energy	kcal	20	--	--	20
Energy	kJ	84	--	--	84
Protein	g	1.64	1	--	1.64
Total lipid (fat)	g	0.09	1	--	0.09
Ash	g	1.47	1	--	1.47
Carbohydrate, by difference	g	4.31	--	--	4.31
Fiber, total dietary	g	2.3	--	--	2.3
Sugars, total	g	2.01	--	--	2.01
Minerals
Calcium, Ca	mg	69	1	--	69
Iron, Fe	mg	3.74	1	--	3.74
Magnesium, Mg	mg	18	1	--	18
Phosphorus, P	mg	43	1	--	43
Potassium, K	mg	569	1	--	569
Sodium, Na	mg	289	--	--	289
Zinc, Zn	mg	0.20	--	--	0.20
Copper, Cu	mg	0.133	--	--	0.133
Manganese, Mn	mg	0.355	--	--	0.355
Selenium, Se	µg	0.3	--	--	0.3
Vitamins
Vitamin C, total ascorbic acid	mg	23.9	--	--	23.9
Thiamin	mg	0.021	1	--	0.021
Riboflavin	mg	0.160	1	--	0.160
Niacin	mg	0.720	1	--	0.720
Pantothenic acid	mg	0.042	--	--	0.042
Vitamin B-6	mg	0.118	--	--	0.118
Folate, total	µg	50	--	--	50
Folic acid	µg	0	--	--	0
Folate, food	µg	50	--	--	50
Folate, DFE	µg	50	--	--	50
Choline, total	mg	12.8	--	--	12.8
Vitamin B-12	µg	0.00	--	--	0.00
Vitamin B-12, added	µg	0.00	--	--	0.00
Vitamin A, RAE	µg	129	--	--	129
Retinol	µg	0	--	--	0
Carotene, beta ¹ ²	µg	1543	4	98.059	1543
Carotene, alpha ²	µg	0	1	--	0
Cryptoxanthin, beta ²	µg	0	1	--	0
Vitamin A, IU	IU	2572	--	--	2572
Lycopene	µg	0	--	--	0
Lutein + zeaxanthin ¹	µg	3467	3	238.729	3467
Vitamin E (alpha-tocopherol)	mg	2.50	--	--	2.50
Vitamin E, added	mg	0.00	--	--	0.00
Vitamin D (D2 + D3)	µg	0.0	--	--	0.0
Vitamin D	IU	0	--	--	0
Vitamin K (phylloquinone)	µg	142.7	--	--	142.7
Lipids
Cholesterol	mg	0	--	--	0
Other
Caffeine	mg	0	--	--	0
Theobromine	mg	0	--	--	0

Sources of Data
¹B.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
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

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)
E0151 SOLID
F0014 FULLY HEAT-TREATED
G0015 BOILED AND DRAINED
H0003 NO TREATMENT APPLIED
H0367 SALT ADDED
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