Amaranthus leaves (raw) Nutrition Facts

Description: Amaranthus leaves, raw

Local Names: Aleyefo danye (Hausa), Akwukwo (Igbo)

Scientific Name: Amaranthus spp

Category: Vegetables and Products

Calories in Amaranthus leaves (raw)

The calories in 100 grams of Amaranthus leaves (raw) is 88.59 calories (kcal).

Quick Amaranthus leaves (raw)  Nutritional Value

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

Detailed Amaranthus leaves (raw)  Nutrition Data

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

Amaranthus leaves (raw) Macronutrients data

Amaranthus leaves (raw) Minerals Data

Amaranthus leaves (raw) Vitamins Data

other Amaranthus leaves (raw) Micronutrients

Summary of Amaranthus leaves (raw) , Aleyefo danye (Hausa), Akwukwo (Igbo) Nutrition Info

Serving size of 100 grams of Amaranthus leaves (raw) , Aleyefo danye (Hausa), Akwukwo (Igbo) contains 88.59 calories, 6.335g of Protein, 1.223g of Fat, and 9.89g of Carbs.

Data sources include: US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference (https://fdc.nal.usda.gov/), 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Adepoju O.T., Onasanya L.O., and Udoh C.H. Alinnor, I. J., Akalezi, C. O. (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.0). Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pakistan Journal of Nutrition,9 (10), 998-1001.6 Comparative Studies of Nutrient Composition of Cocoyam(Colocasia esculenta) Leaf with Some Green Leafy Vegetables. Nigerian Journal of Nutritional Sciences Vol. 27 (1), https://fdc.nal.usda.gov/