United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11214, Escarole, cooked, boiled, drained, no salt added
heading Nutrient Unit
Value per 100 g

cup 150g
Proximates Water g 94.29 141.44
Proximates Energy kcal 19 28
Proximates Protein g 1.15 1.72
Proximates Total lipid (fat) g 0.18 0.27
Proximates Carbohydrate, by difference g 3.07 4.60
Proximates Fiber, total dietary g 2.8 4.2
Proximates Sugars, total g 0.23 0.34
Minerals Calcium, Ca mg 46 69
Minerals Iron, Fe mg 0.72 1.08
Minerals Magnesium, Mg mg 13 20
Minerals Phosphorus, P mg 22 33
Minerals Potassium, K mg 245 368
Minerals Sodium, Na mg 19 28
Minerals Zinc, Zn mg 0.69 1.04
Vitamins Vitamin C, total ascorbic acid mg 3.3 5.0
Vitamins Thiamin mg 0.059 0.088
Vitamins Riboflavin mg 0.062 0.093
Vitamins Niacin mg 0.312 0.468
Vitamins Vitamin B-6 mg 0.016 0.024
Vitamins Folate, DFE µg 78 117
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 94 141
Vitamins Vitamin A, IU IU 1888 2832
Vitamins Vitamin E (alpha-tocopherol) mg 0.40 0.60
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 211.9 317.8
Lipids Fatty acids, total saturated g 0.042 0.063
Lipids Fatty acids, total monounsaturated g 0.004 0.006
Lipids Fatty acids, total polyunsaturated g 0.081 0.122
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0