Food Composition DatabaseWater convolvulus, stems and leaves, boiled
Proximates
| Energy (kcal) | 21kcal/100g |
| Energy (kj) | 88kj/100g |
Proteins (Amino Acids)
| Protein | 2.2g/100g |
| Protein: the sum of amino acid residues | - |
Lipids
| Lipid | 0.1g/100g |
| Triacyl-glycerol equivalents | - |
| Fatty acids, total saturated | - |
| Fatty acids, total mono-unsaturated | - |
| Fatty acids, total poly-unsaturated | - |
| Cholesterol | 0mg/100g |
Carbohydrates
| Carbohydrate, available; expressed in mono-saccharide equivalents | -1g/100g |
| Starch | (0.5)g/100g |
| Glucose | (0.2)g/100g |
| Fructose | (0.3)g/100g |
| Galactose | - |
| Sucrose | (0)g/100g |
| Maltose | (0)g/100g |
| Lactose | (0)g/100g |
| Trehalose | - |
| Dietary fiber, total | 3.4g/100g |
| Dietary fiber, soluble | 0.4g/100g |
| Dietary fiber, insoluble | 3g/100g |
Minerals
| Sodium (Na) | 16mg/100g |
| Potassium (K) | 270mg/100g |
| Calcium (CA) | 90mg/100g |
| Magnesium (Mg) | 20mg/100g |
| Phosphorus (P) | 40mg/100g |
| Iron (Fe) | 1mg/100g |
| Zinc (Zn) | 0.3mg/100g |
| Copper (Cu) | 0.15mg/100g |
| Manganese (Mn) | 0.77mg/100g |
| Iodine (Id) | - |
| Selenium (Se) | - |
| Chromium (Cr) | - |
| Molybdenum (Mo) | - |
Vitamins
| Vitamin A | ||
| Retinol | 0µg/100g | |
| alpha-Carotene | 74µg/100g | |
| beta-Carotene | 3800µg/100g | |
| beta-Cryptoxanthin | 0µg/100g | |
| beta-Carotene equivalents | 3800µg/100g | |
| Retinol activity equivalents | 320µg/100g | |
| Vitamin D | 0µg/100g | |
| Vitamin E | ||
| alpha-Tocopherol | 0.6mg/100g | |
| beta-Tocopherol | 0mg/100g | |
| gamma-Tocopherol | 0.1mg/100g | |
| delta-Tocopherol | 0mg/100g | |
| Vitamin K | 260µg/100g | |
| Thiamin | 0.06mg/100g | |
| Riboflavin | 0.1mg/100g | |
| Niacin | 0.6mg/100g | |
| Vitamin B-6 | 0.05mg/100g | |
| Vitamin B-12 | 0µg/100g | |
| Folate | 55µg/100g | |
| Pantothenic acid | 0.3mg/100g | |
| Biotin | - | |
| Ascorbic acid | 6mg/100g | |
misc
| Water | 92.4g/100g |
| Ash | 1g/100g |
| Salt equivalents | 0g/100g |
Remarks
Boiled, water-cooled and hand-squeezed
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