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  4. petiole, boiled

Japanese butterbur, petiole, boiled

Proximates

Energy (kcal)8kcal/100g
Energy (kj)33kj/100g

Proteins (Amino Acids)

Protein0.3g/100g
Protein: the sum of amino acid residues-

Lipids

Lipid0g/100g
Triacyl-glycerol equivalents-
Fatty acids, total saturated-
Fatty acids, total mono-unsaturated-
Fatty acids, total poly-unsaturated-
Cholesterol0mg/100g

Carbohydrates

Carbohydrate, available; expressed in mono-saccharide equivalents-
Dietary fiber, total1.1g/100g
Dietary fiber, soluble0.1g/100g
Dietary fiber, insoluble1g/100g

Minerals

Sodium (Na)22mg/100g
Potassium (K)230mg/100g
Calcium (CA)34mg/100g
Magnesium (Mg)5mg/100g
Phosphorus (P)15mg/100g
Iron (Fe)0.1mg/100g
Zinc (Zn)0.2mg/100g
Copper (Cu)0.05mg/100g
Manganese (Mn)0.37mg/100g
Iodine (Id)-
Selenium (Se)-
Chromium (Cr)-
Molybdenum (Mo)-

Vitamins

Vitamin A
Retinol0µg/100g
alpha-Carotene0µg/100g
beta-Carotene60µg/100g
beta-Cryptoxanthin0µg/100g
beta-Carotene equivalents60µg/100g
Retinol activity equivalents5µg/100g
Vitamin D0µg/100g
Vitamin E
alpha-Tocopherol0.2mg/100g
beta-Tocopherol0mg/100g
gamma-Tocopherol0mg/100g
delta-Tocopherol0mg/100g
Vitamin K5µg/100g
ThiaminTr
Riboflavin0.01mg/100g
Niacin0.1mg/100g
Vitamin B-60.08mg/100g
Vitamin B-120µg/100g
Folate9µg/100g
Pantothenic acid0mg/100g
Biotin-
Ascorbic acid0mg/100g

misc

Water97.4g/100g
Ash0.4g/100g
Salt equivalents0.1g/100g

Remarks

Without leaves and petiole base Boiled, water-cooled and drained Removed portion: skin

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