Amaranthus leaves (cooked) Nutrition Facts

Description: Amaranth leaves, cooked

Local Names:

Scientific Name:

Category: Vegetables and Products

Calories in Amaranthus leaves (cooked)

The calories in 100 grams of Amaranthus leaves (cooked) is 54.7 calories (kcal).

Quick Amaranthus leaves (cooked) Nutritional Value

Here is a quick overview of Amaranthus leaves (cooked) nutrition information:

Quantity	100g
Calories	54.7 kcl
Fat	0.9g
Protein	4g
Carb	7g

Detailed Amaranthus leaves (cooked) Nutrition Data

Here is the detailed data on Amaranthus leaves (cooked) nutrition info:

Amaranthus leaves (cooked) Macronutrients data

Weight	100g
Energy	230.7 Kj
Calories	54.7 kcl
Fat	0.9g
Protein	4g
Carb	7g
Fiber	1.3g
Water	85g

Amaranthus leaves (cooked) Minerals Data

Weight	100g
Calcium	506mg
Iron (Fe)	1.7mg
Magnesium	mg
Phosphorus (P)	62mg
Potassium (k)	mg
Sodium (Na)	mg
Zinc (Zn)	mg
Copper (Cu)	mg
Manganese	mg

Amaranthus leaves (cooked) Vitamins Data

Weight	100g
Vitamin A, RAE	228μg
Retinol	mg
Carotene, beta	1700μg
Vitamin D	μg
Thiamin, B1	0.03mg
Riboflavin, B2	0.23mg
Niacin, B3	0.6mg
Vitamin B6	0.13mg
Folate, B9 (μg)	42μg
Vitamin B12 (μg)	μg
Vitamin C (mg)	3mg

other Amaranthus leaves (cooked) Micronutrients

Weight	100g
Ash	3.5g
Alcohol	-
Caffeine	-
Theobromine	-

Summary of Amaranthus leaves (cooked) , Nutrition Info

Serving size of 100 grams of Amaranthus leaves (cooked) , contains 54.7 calories, 4g of Protein, 0.9g of Fat, and 7g of Carbs.

Amaranthus leaves (cooked) Nutrition facts Summary
Description:	Amaranth leaves, cooked
Local Names:
Scientific Name:
Category:	Vegetables and Products
Serving Size:	100 grams
Calories:	54.7 Kcal/100g
Nutrients	- Energy: 230.7Kj - Calories: 54.7Kcal - Fat: 0.9g - Protein: 4g - Carb: 7g - Fiber: 1.3g - Water:85g - Calcium: 506mg - Iron: 1.7mg - Magnesium: mg - Phosphorus: 62mg - Potassium: mg - Sodium: mg - Zinc: mg - Copper: mg - Manganese: mg - Vitamin A, RAE: 228μg - Retinol:μg - Carotene, beta:1700μg - Vitamin D: μg - Thiamin, B1: 0.03mg - Riboflavin, B2: 0.23mg - Niacin, B3: 0.6mg - Vitamin B6: 0.13mg - Folate, B9: 42μg - Vitamin B12: μg - Vitamin C: 3mg - Ash: 3.5g

Data sources include: Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., https://fdc.nal.usda.gov/