United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11852, Salsify, cooked, boiled, drained, with salt
heading Nutrient Unit
Value per 100 g

cup slices 135 g
Proximates Water g 81.00 109.35
Proximates Energy kcal 68 92
Proximates Protein g 2.73 3.69
Proximates Total lipid (fat) g 0.17 0.23
Proximates Carbohydrate, by difference g 15.36 20.74
Proximates Fiber, total dietary g 3.1 4.2
Proximates Sugars, total g 2.90 3.92
Minerals Calcium, Ca mg 47 63
Minerals Iron, Fe mg 0.55 0.74
Minerals Magnesium, Mg mg 18 24
Minerals Phosphorus, P mg 56 76
Minerals Potassium, K mg 283 382
Minerals Sodium, Na mg 252 340
Minerals Zinc, Zn mg 0.30 0.41
Vitamins Vitamin C, total ascorbic acid mg 4.6 6.2
Vitamins Thiamin mg 0.056 0.076
Vitamins Riboflavin mg 0.173 0.234
Vitamins Niacin mg 0.392 0.529
Vitamins Vitamin B-6 mg 0.218 0.294
Vitamins Folate, DFE µg 15 20
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0
Vitamins Vitamin A, IU IU 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.19 0.26
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 0.3 0.4
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0