Water leaf Nutrition Facts

Description: Water leaf Fresh (sundried)

Local Names: Yakuwa (Hausa), Gbure (Yoruba), Mmomong Ikong (Ibibio)

Scientific Name: Talinum triangulae

Category: Vegetables and Products

Calories in Water leaf

The calories in 100 grams of Water leaf is 38 calories (kcal).

Quick Water leaf  Nutritional Value

Here is a quick overview of Water leaf nutrition information:

Detailed Water leaf  Nutrition Data

Here is the detailed data on Water leaf  nutrition info:

Water leaf Macronutrients data

Water leaf Minerals Data

Water leaf Vitamins Data

other Water leaf Micronutrients

Summary of Water leaf , Yakuwa (Hausa), Gbure (Yoruba), Mmomong Ikong (Ibibio) Nutrition Info

Serving size of 100 grams of Water leaf , Yakuwa (Hausa), Gbure (Yoruba), Mmomong Ikong (Ibibio) contains 38 calories, 4.6g of Protein, g of Fat, and 4.4g of Carbs.

Data sources include: MENSAH J.K., OKOLI R.I., OHAJU-OBODO J.O & EIFEDIYI K.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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0).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), 998-1001.8. Phytochemical, nutritional and medical properties of some leafy vegetables consumed by Edo people ofNigeria. African Journal Biotechnology, 7: 2304-2308., 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting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/