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Nutrition - Facts for Spinach, cooked, boiled, drained, with salt
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Spinach, cooked, boiled, drained, with salt.
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Spinach, cooked, boiled, drained, with salt

Calories 23 Calories from Fat 2
(10%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 306mg 0.31%
Potassium 466mg 0.47%
Total Carbohydrate 4g 4%
Protein 3g 3%


NutrientQuantityUnits
Alanine 0.15 g
Alcohol, ethyl 0.00 g
Arginine 0.17 g
Ash 1.81 g
Aspartic acid 0.25 g
Betaine 89.00 mg
Caffeine 0.00 mg
Calcium, Ca 136.00 mg
Carbohydrate, by difference 3.75 g
Carotene, alpha 0.00 mcg
Carotene, beta 6288.00 mcg
Cholesterol 0.00 mg
Choline, total 19.70 mg
Copper, Cu 0.17 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.04 g
Energy 23.00 kcal
Energy 96.00 kJ
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.11 g
Fatty acids, total saturated 0.04 g
Fiber, total dietary 2.40 g
Fluoride, F 37.80 mcg
Folate, DFE 146.00 mcg_DFE
Folate, food 146.00 mcg
Folate, total 146.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.36 g
Glycine 0.14 g
Histidine 0.07 g
Iron, Fe 3.57 mg
Isoleucine 0.15 g
Leucine 0.23 g
Lutein + zeaxanthin 11308.00 mcg
Lycopene 0.00 mcg
Lysine 0.18 g
Magnesium, Mg 87.00 mg
Manganese, Mn 0.94 mg
Methionine 0.06 g
Niacin 0.49 mg
Pantothenic acid 0.14 mg
Phenylalanine 0.13 g
Phosphorus, P 56.00 mg
Potassium, K 466.00 mg
Proline 0.12 g
Protein 2.97 g
Retinol 0.00 mcg
Riboflavin 0.24 mg
Selenium, Se 1.50 mcg
Serine 0.11 g
Sodium, Na 306.00 mg
Sugars, total 0.43 g
Theobromine 0.00 mg
Thiamin 0.10 mg
Threonine 0.13 g
Total lipid (fat) 0.26 g
Tryptophan 0.04 g
Tyrosine 0.11 g
Valine 0.17 g
Vitamin A, IU 10481.00 IU
Vitamin A, RAE 524.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.24 mg
Vitamin C, total ascorbic acid 9.80 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 2.08 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 493.60 mcg
Water 91.21 g
Zinc, Zn 0.76 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J P Sweeney, A C Marsh. "Effect of processing on provitamin A in vegetables". 1971 J Am Diet Assoc 59 Pg. 238 - 243
  3. F Khachik, M B Goli, G R Beecher, J Holden, W R Lusby, M D Tenoro, M R Barrera. "Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables.". 1992 J. Agric Food Chem 40 Pg. 390 - 398
  4. Donald Taves. "Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods". 1983 British Journal of Nutrition 49 Pg. 295 - 301
  5. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision

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