Try this Food Values of Spring Greens recipe, or contribute your own.
Suggest a better descriptionValues in this chart are for 100 grams of the edible portion of the plant. Iceberg lettuce is included for comparison. The source of this information is USDA Agriculture Handbook No. 8, "Composition of Foods" (U.S. Government Printing Office, October 1975). Plant Protein Calories Iron Vit. A Vit. C Calcium g mg IU mg mg Iceberg lettuce 0.9 13 0.4 330 8 20 Endive 1.7 20 1.7 3300 10 81 Purslane 1.7 21 3.5 2500 25 103 Lambs-quarters 4.2 43 1.2 11600 80 309 Dandelion 2.7 45 3.1 14000 35 187 Parsley 3.6 44 6.2 8500 172 203 Watercress 2.2 19 1.6 4900 119 151 Spinach 3.2 26 3.1 8100 51 91 Asparagus 2.5 26 1.0 900 33 22 From Portia Mearess "Spring Tonics" article in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pg. 45. Posted by Cathy Harned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Info below (0g) | ||
Recipe Makes: 1 Info below | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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