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Nutrition - Facts for Chrysanthemum, garland, cooked, boiled, drained, without salt
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Chrysanthemum, garland, cooked, boiled, drained, without salt.
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Chrysanthemum, garland, cooked, boiled, drained, without salt

Calories 20 Calories from Fat 1
(4%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 53mg 0.05%
Potassium 569mg 0.57%
Total Carbohydrate 4g 4%
Protein 2g 2%


NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 1.47 g
Caffeine 0.00 mg
Calcium, Ca 69.00 mg
Carbohydrate, by difference 4.31 g
Carotene, alpha 0.00 mcg
Carotene, beta 1543.00 mcg
Cholesterol 0.00 mg
Choline, total 12.80 mg
Copper, Cu 0.13 mg
Cryptoxanthin, beta 0.00 mcg
Energy 84.00 kJ
Energy 20.00 kcal
Fatty acids, total monounsaturated 0.00 g
Fatty acids, total polyunsaturated 0.04 g
Fatty acids, total saturated 0.02 g
Fiber, total dietary 2.30 g
Folate, DFE 50.00 mcg_DFE
Folate, food 50.00 mcg
Folate, total 50.00 mcg
Folic acid 0.00 mcg
Iron, Fe 3.74 mg
Lutein + zeaxanthin 3467.00 mcg
Lycopene 0.00 mcg
Magnesium, Mg 18.00 mg
Manganese, Mn 0.35 mg
Niacin 0.72 mg
Pantothenic acid 0.04 mg
Phosphorus, P 43.00 mg
Potassium, K 569.00 mg
Protein 1.64 g
Retinol 0.00 mcg
Riboflavin 0.16 mg
Selenium, Se 0.30 mcg
Sodium, Na 53.00 mg
Sugars, total 2.01 g
Theobromine 0.00 mg
Thiamin 0.02 mg
Total lipid (fat) 0.09 g
Vitamin A, IU 2572.00 IU
Vitamin A, RAE 129.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.12 mg
Vitamin C, total ascorbic acid 23.90 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 2.50 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 142.70 mcg
Water 92.49 g
Zinc, Zn 0.20 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. B.H. Chen. "Studies on the stability of carotenoids in garland chrysanthemums (Ipomoea spp.) as affected by microwave and conventional heating". 1995 J. Food Protection 55 Pg. 296 - 300
  3. B.H. Chen, J.R. Chuang, J.H. Lin, P. Chiu. "Quantification of provitamin A compounds in Chinese vegetables by high-performance liquid chromatography". 1993 J. Food Protection 56 Pg. 51 - 54

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