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Okra, raw
| Calories 31 |
Calories from Fat 1 |
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[1] |
| Nutrient | Quantity | Units |
|---|
| Alanine | 0.07 | g | | Alcohol, ethyl | 0.00 | g | | Arginine | 0.08 | g | | Ash | 0.70 | g | | Aspartic acid | 0.14 | g | | Caffeine | 0.00 | mg | | Calcium, Ca | 81.00 | mg | | Carbohydrate, by difference | 7.03 | g | | Carotene, alpha | 0.00 | mcg | | Carotene, beta | 225.00 | mcg | | Cholesterol | 0.00 | mg | | Choline, total | 12.30 | mg | | Copper, Cu | 0.09 | mg | | Cryptoxanthin, beta | 0.00 | mcg | | Cystine | 0.02 | g | | Energy | 31.00 | kcal | | Energy | 129.00 | kJ | | Fatty acids, total monounsaturated | 0.02 | g | | Fatty acids, total polyunsaturated | 0.03 | g | | Fatty acids, total saturated | 0.03 | g | | Fiber, total dietary | 3.20 | g | | Folate, DFE | 88.00 | mcg_DFE | | Folate, food | 88.00 | mcg | | Folate, total | 88.00 | mcg | | Folic acid | 0.00 | mcg | | Fructose | 0.21 | g | | Glucose (dextrose) | 0.13 | g | | Glutamic acid | 0.27 | g | | Glycine | 0.04 | g | | Histidine | 0.03 | g | | Iron, Fe | 0.80 | mg | | Isoleucine | 0.07 | g | | Leucine | 0.10 | g | | Lutein + zeaxanthin | 516.00 | mcg | | Lycopene | 0.00 | mcg | | Lysine | 0.08 | g | | Magnesium, Mg | 57.00 | mg | | Manganese, Mn | 0.99 | mg | | Methionine | 0.02 | g | | Niacin | 1.00 | mg | | Pantothenic acid | 0.24 | mg | | Phenylalanine | 0.07 | g | | Phosphorus, P | 63.00 | mg | | Phytosterols | 24.00 | mg | | Potassium, K | 303.00 | mg | | Proline | 0.04 | g | | Protein | 2.00 | g | | Retinol | 0.00 | mcg | | Riboflavin | 0.06 | mg | | Selenium, Se | 0.70 | mcg | | Serine | 0.04 | g | | Sodium, Na | 8.00 | mg | | Starch | 0.34 | g | | Sucrose | 0.40 | g | | Sugars, total | 1.20 | g | | Theobromine | 0.00 | mg | | Thiamin | 0.20 | mg | | Threonine | 0.07 | g | | Total lipid (fat) | 0.10 | g | | Tryptophan | 0.02 | g | | Tyrosine | 0.09 | g | | Valine | 0.09 | g | | Vitamin A, IU | 375.00 | IU | | Vitamin A, RAE | 19.00 | mcg_RAE | | Vitamin B-12 | 0.00 | mcg | | Vitamin B-12, added | 0.00 | mcg | | Vitamin B-6 | 0.21 | mg | | Vitamin C, total ascorbic acid | 21.10 | mg | | Vitamin D | 0.00 | IU | | Vitamin D (D2 + D3) | 0.00 | mcg | | Vitamin E (alpha-tocopherol) | 0.36 | mg | | Vitamin E, added | 0.00 | mg | | Vitamin K (phylloquinone) | 53.00 | mcg | | Water | 90.17 | g | | Zinc, Zn | 0.60 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
- O. Longe. "Effect of boiling on the carbohydrate constituents of some non-leafy vegetables". 1981 Food Chemistry 7 1 Pg. 1 - 6
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