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Nutrition - Facts for Artichokes, (globe or french), cooked, boiled, drained, with salt
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Artichokes, (globe or french), cooked, boiled, drained, with salt.
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Artichokes, (globe or french), cooked, boiled, drained, with salt

Calories 53 Calories from Fat 3
(6%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 60mg 0.06%
Potassium 286mg 0.29%
Total Carbohydrate 12g 12%
Protein 3g 3%


NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 0.74 g
Betaine 0.20 mg
Caffeine 0.00 mg
Calcium, Ca 21.00 mg
Carbohydrate, by difference 11.95 g
Carotene, alpha 0.00 mcg
Carotene, beta 8.00 mcg
Cholesterol 0.00 mg
Choline, total 34.40 mg
Copper, Cu 0.13 mg
Cryptoxanthin, beta 0.00 mcg
Dihydrophylloquinone 0.00 mcg
Energy 220.00 kJ
Energy 53.00 kcal
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.14 g
Fatty acids, total saturated 0.08 g
Fiber, total dietary 8.60 g
Folate, DFE 89.00 mcg_DFE
Folate, food 89.00 mcg
Folate, total 89.00 mcg
Folic acid 0.00 mcg
Fructose 0.02 g
Galactose 0.00 g
Glucose (dextrose) 0.24 g
Iron, Fe 0.61 mg
Lactose 0.00 g
Lutein + zeaxanthin 464.00 mcg
Lycopene 0.00 mcg
Magnesium, Mg 42.00 mg
Maltose 0.00 g
Manganese, Mn 0.23 mg
Niacin 1.11 mg
Pantothenic acid 0.24 mg
Phosphorus, P 73.00 mg
Potassium, K 286.00 mg
Protein 2.89 g
Retinol 0.00 mcg
Riboflavin 0.09 mg
Selenium, Se 0.20 mcg
Sodium, Na 60.00 mg
Starch 0.00 g
Sucrose 0.73 g
Sugars, total 0.99 g
Theobromine 0.00 mg
Thiamin 0.05 mg
Total lipid (fat) 0.34 g
Vitamin A, IU 13.00 IU
Vitamin A, RAE 1.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.08 mg
Vitamin C, total ascorbic acid 7.40 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.19 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 14.80 mcg
Water 84.08 g
Zinc, Zn 0.40 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5h". 2001 Beltsville MD

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