|
Nutrition
Tables for Vegetarians.
VEGETABLES.
Note:
This page contains wide tables, so use your scroll bars to navigate.
| Food
per 100g |
Calories
per
100g |
Protein
g |
Fat
g |
Carbohydrate
g |
Water
g |
Calcium
mg |
Iron
mg |
Sodium
mg |
Retinol
/ Carotene
equiv
(vit A) ug |
Thiamin
(vit B)
mg |
Riboflavin
(vit B)
mg |
Nicotinic
Acid
(vit B)
mg
|
Ascorbic
Acid
(vit C)
mg |
| Artichokes |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Globe, baked.
|
|
0.5
|
Tr.
|
1.2
|
36.3
|
18.7
|
0.21
|
6.4
|
|
0.20
|
0.01
|
|
80
|
|
Jerusalem, boiled.
|
|
1.6
|
Tr.
|
3.2
|
80.2
|
30.3
|
0.41
|
2.6
|
|
0.20
|
Tr.
|
|
5
|
| Asparagus |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Cooked.
|
|
3.4
|
Tr.
|
1.1
|
46.2
|
25.8
|
0.89
|
1.7
|
0.5
|
0.10
|
0.08
|
0.8
|
20
|
| Beans |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked, canned.
|
|
6.0
|
0.4
|
17.3
|
69.6
|
61.6
|
2.05
|
(591)
|
|
|
|
|
|
|
Broad, boiled.
|
|
4.1
|
Tr.
|
7.1
|
83.7
|
21.2
|
0.98
|
19.6
|
|
|
0.04
|
3.0
|
15
|
|
Butter, raw.
|
|
19.2
|
Tr.
|
49.8
|
11.6
|
84.8
|
5.92
|
61.5
|
|
0.45
|
0.13
|
2.5
|
0
|
|
Butter, soaked
24hrs, boiled 2hrs.
|
|
7.1
|
Tr.
|
17.1
|
70.5
|
18.7
|
1.67
|
16.2
|
|
|
|
|
|
|
French, boiled.
|
|
0.8
|
Tr.
|
1.1
|
95.5
|
38.6
|
0.59
|
3.4
|
0.5
|
0.04
|
0.07
|
0.3
|
5
|
|
Haricot, raw.
|
|
21.4
|
Tr.
|
45.5
|
11.3
|
180.0
|
6.65
|
43.2
|
|
0.45
|
0.13
|
2.5
|
0
|
|
Haricot, soaked
24hrs, boiled 2hrs.
|
|
6.6
|
Tr.
|
16.6
|
69.6
|
64.5
|
2.50
|
15.0
|
|
|
|
|
|
|
Runner, raw.
|
|
1.1
|
Tr.
|
2.9
|
91.6
|
33.3
|
0.74
|
6.5
|
0.3
|
0.05
|
0.10
|
0.9
|
20
|
|
Runner, boiled.
|
|
0.8
|
Tr.
|
0.9
|
93.6
|
25.6
|
0.59
|
3.3
|
0.3
|
0.03
|
0.07
|
0.5
|
5
|
| Beetroot. |
|
Protein
g |
Fat
g |
Carbohydrate
g |
Water
g |
Calcium
mg |
Iron
mg |
Sodium
mg |
Retinol
/ Carotene
equiv
(vit A) ug |
Thiamin
(vit B)
mg |
Riboflavin
(vit B)
mg |
Nicotinic
Acid
(vit B)
mg
|
Ascorbic
Acid
(vit C)
mg |
| Raw. |
|
1.3
|
Tr.
|
6.0
|
87.1
|
24.9
|
0.37
|
84.0
|
Tr.
|
0.03
|
0.05
|
0.1
|
6
|
| Cooked. |
|
1.8
|
Tr.
|
9.9
|
82.7
|
30.0
|
0.70
|
64.0
|
Tr.
|
0.02
|
0.04
|
0.06
|
5
|
| Broccoli. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Tops. |
|
3.1
|
Tr.
|
0.4
|
90.8
|
160.0
|
1.52
|
6.8
|
2.5
|
0.06
|
0.20
|
0.6
|
40
|
| Brussel
Sprouts. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Cooked. |
|
2.4
|
Tr.
|
1.7
|
90.8
|
27.1
|
0.63
|
7.7
|
0.4
|
0.06
|
|
0.4
|
35
|
| Cabbage. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Red,
raw. |
|
1.7
|
Tr.
|
3.5
|
89.7
|
53.2
|
0.57
|
31.6
|
0.3
|
0.06
|
0.05
|
0.25
|
60
|
| Savoy,
raw. |
|
3.3
|
Tr.
|
3.3
|
89.9
|
75.0
|
0.90
|
22.5
|
0.3
|
0.06
|
0.05
|
0.25
|
60
|
| Savoy,
cooked. |
|
1.3
|
Tr.
|
1.1
|
95.7
|
52.5
|
0.72
|
8.1
|
0.3
|
0.03
|
0.03
|
0.15
|
20
|
| Spring,
cooked. |
|
1.1
|
Tr.
|
0.8
|
96.6
|
30.0
|
0.45
|
12.3
|
0.3
|
0.03
|
0.03
|
0.15
|
20
|
| Winter,
raw. |
|
2.2
|
Tr.
|
3.8
|
90.6
|
72.3
|
1.23
|
28.4
|
0.3
|
0.06
|
0.05
|
0.25
|
60
|
| Carrots. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Old,
raw. |
|
0.7
|
Tr.
|
5.4
|
89.8
|
48.0
|
0.56
|
95.0
|
12.0
|
0.06
|
0.05
|
0.6
|
6
|
| Old,
cooked. |
|
0.6
|
Tr.
|
4.3
|
91.5
|
36.9
|
0.37
|
50.0
|
12.0
|
0.05
|
0.04
|
0.4
|
4
|
| Young,
cooked. |
|
0.9
|
Tr.
|
4.5
|
81.1
|
28.8
|
0.43
|
22.5
|
6.0
|
0.05
|
0.04
|
0.4
|
4
|
| Canned. |
|
0.7
|
Tr.
|
4.4
|
91.2
|
26.6
|
1.28
|
(278)
|
7.0
|
0.04
|
0.02
|
0.3
|
3
|
| Cauliflower. |
|
Protein
g |
Fat
g |
Carbohydrate
g |
Water
g |
Calcium
mg |
Iron
mg |
Sodium
mg |
Retinol
/ Carotene
equiv
(vit A) ug |
Thiamin
(vit B)
mg |
Riboflavin
(vit B)
mg |
Nicotinic
Acid
(vit B)
mg
|
Ascorbic
Acid
(vit C)
mg |
| Raw. |
|
3.4
|
Tr.
|
2.8
|
89.1
|
18.1
|
0.58
|
10.4
|
0.03
|
0.10
|
0.10
|
0.6
|
70
|
| Cooked. |
|
1.5
|
Tr.
|
1.2
|
94.9
|
23.0
|
0.48
|
11.4
|
0.03
|
0.06
|
0.06
|
0.4
|
20
|
| Celeriac. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Cooked. |
|
1.6
|
Tr.
|
2.0
|
90.2
|
46.5
|
0.84
|
28.2
|
|
|
|
|
|
| Celery. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Raw, |
|
0.9
|
Tr.
|
1.3
|
935.
|
52.2
|
0.61
|
137.0
|
|
0.03
|
0.03
|
0.3
|
7
|
| Cooked. |
|
0.6
|
Tr.
|
0.7
|
95.7
|
52.0
|
0.43
|
66.5
|
|
0.02
|
0.02
|
0.2
|
5
|
| Chicory. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Raw. |
|
0.8
|
Tr.
|
1.5
|
96.2
|
18.4
|
0.69
|
7.3
|
|
|
|
|
|
| Cucumber. |
|
0.6
|
Tr.
|
1.8
|
96.4
|
22.8
|
0.30
|
13.0
|
|
0.04
|
0.04
|
0.2
|
8
|
| Egg
Plant. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Raw. |
|
0.7
|
Tr.
|
3.1
|
93.4
|
10.4
|
0.39
|
2.5
|
|
|
|
|
|
| Endive. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Raw. |
|
1.8
|
Tr.
|
1.0
|
93.7
|
43.9
|
2.77
|
10.1
|
2.0
|
0.06
|
0.10
|
|
12
|
| Horseradish. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Raw. |
|
4.5
|
Tr.
|
11.0
|
74.7
|
119.0
|
2.03
|
7.9
|
|
0.06
|
|
|
120
|
| Leeks. |
|
Protein
g |
Fat
g |
Carbohydrate
g |
Water
g |
Calcium
mg |
Iron
mg |
Sodium
mg |
Retinol
/ Carotene
equiv
(vit A) ug |
Thiamin
(vit B)
mg |
Riboflavin
(vit B)
mg |
Nicotinic
Acid
(vit B)
mg
|
Ascorbic
Acid
(vit C)
mg |
| Raw. |
|
1.9
|
Tr.
|
6.0
|
86.0
|
62.7
|
1.12
|
8.8
|
0.04
|
0.10
|
|
0.6
|
18
|
| Cooked. |
|
1.8
|
Tr.
|
4.6
|
90.8
|
60.5
|
2.00
|
6.4
|
0.04
|
0.07
|
|
0.4
|
15
|
| Lentils. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Raw. |
|
23.8
|
Tr.
|
53.2
|
12.2
|
38.6
|
7.62
|
36.0
|
Tr.
|
0.50
|
0.25
|
2.5
|
0
|
| Soaked
24hrs then cooked. |
|
6.8
|
Tr.
|
18.3
|
71.9
|
10.5
|
2.20
|
9.4
|
|
|
|
|
|
| Lettuce. |
|
1.1
|
Tr.
|
1.8
|
95.2
|
25.9
|
0.73
|
3.1
|
1.0
|
0.07
|
0.08
|
0.3
|
15
|
| Marrow. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Cooked |
|
0.4
|
Tr.
|
1.4
|
97.8
|
13.6
|
0.22
|
1.2
|
|
Tr.
|
|
0.2
|
2
|
| Mushrooms. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Raw. |
|
1.8
|
Tr.
|
0
|
91.5
|
2.9
|
1.03
|
9.1
|
|
0.10
|
0.40
|
4.0
|
3
|
| Fried
in oil. |
|
2.2
|
22.3
|
0
|
64.2
|
3.5
|
1.25
|
11.0
|
|
|
0.35
|
3.5
|
1
|
| Mustard
and Cress. |
|
1.6
|
Tr.
|
0.9
|
92.5
|
65.9
|
4.54
|
19.0
|
5.0
|
|
|
|
80
|
| Onions. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Raw. |
|
0.9
|
Tr.
|
5.2
|
92.8
|
31.2
|
0.30
|
10.2
|
|
0.03
|
0.05
|
0.2
|
10
|
| Cooked. |
|
0.6
|
Tr.
|
2.7
|
96.6
|
24.4
|
0.25
|
6.6
|
|
0.02
|
0.04
|
0.1
|
6
|
| Fried
in oil. |
|
1.8
|
33.3
|
10.1
|
42.0
|
61.0
|
0.59
|
20.0
|
|
|
|
|
|
| Spring,
raw. |
|
0.9
|
Tr.
|
8.5
|
86.8
|
135.0
|
1.24
|
13.0
|
Tr.
|
|
|
|
25
|
| Parsley. |
|
Protein
g |
Fat
g |
Carbohydrate
g |
Water
g |
Calcium
mg |
Iron
mg |
Sodium
mg |
Retinol
/ Carotene
equiv
(vit A) ug |
Thiamin
(vit B)
mg |
Riboflavin
(vit B)
mg |
Nicotinic
Acid
(vit B)
mg
|
Ascorbic
Acid
(vit C)
mg |
| Raw. |
|
5.2
|
Tr.
|
Tr.
|
78.7
|
325.0
|
8.00
|
33.0
|
8.0
|
0.15
|
0.30
|
1.0
|
150
|
| Parsnips. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Raw. |
|
1.7
|
Tr.
|
11.3
|
82.5
|
54.8
|
0.57
|
16.5
|
Tr.
|
0.10
|
|
1.0
|
15
|
| Cooked. |
|
1.3
|
Tr.
|
13.5
|
83.2
|
35.5
|
0.45
|
4.1
|
Tr.
|
0.07
|
|
0.7
|
10
|
| Peas. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Fresh,
raw. |
|
5.8
|
Tr.
|
10.6
|
78.5
|
15.1
|
1.88
|
0.5
|
0.30
|
0.32
|
0.15
|
2.5
|
25
|
| Fresh,
cooked. |
|
5.0
|
Tr.
|
7.7
|
80.0
|
12.6
|
1.22
|
Tr.
|
0.30
|
0.25
|
0.11
|
1.5
|
15
|
| Dried,
raw. |
|
21.5
|
Tr.
|
50.0
|
13.3
|
60.8
|
4.73
|
37.9
|
0.25
|
0.60
|
0.30
|
3.0
|
Tr.
|
| Dried,
soaked, cooked. |
|
6.9
|
Tr.
|
19.1
|
70.3
|
24.4
|
1.44
|
12.6
|
0.08
|
0.11
|
0.07
|
1.0
|
Tr.
|
| Split,
soaked, cooked. |
|
8.3
|
Tr.
|
21.9
|
67.3
|
10.8
|
1.74
|
14.2
|
|
|
|
|
|
| Canned. |
|
5.9
|
Tr.
|
16.5
|
72.7
|
25.7
|
1.87
|
(260)
|
0.30
|
0.12
|
0.07
|
1.2
|
10
|
| Potatoes. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Old,
cooked. |
|
1.4
|
Tr.
|
19.7
|
80.5
|
4.3
|
0.48
|
3.4
|
Tr.
|
0.08
|
0.03
|
0.8
|
|
| Old,
mashed with marg and milk. |
|
1.5
|
5.0
|
18.0
|
76.9
|
11.7
|
0.45
|
(24)
|
|
|
|
|
|
| Old,
baked in skins. |
|
2.5
|
Tr.
|
25.0
|
71.0
|
9.2
|
0.90
|
7.8
|
Tr.
|
0.10
|
0.04
|
1.2
|
|
| Old,
roast in shallow oil. |
|
2.8
|
1.0
|
27.3
|
64.3
|
10.1
|
0.99
|
8.6
|
|
|
|
|
|
| Old,
chips. |
|
3.8
|
9.0
|
37.3
|
47.0
|
13.8
|
1.35
|
11.7
|
Tr.
|
0.10
|
0.04
|
1.2
|
|
| New,
cooked. |
|
1.6
|
Tr.
|
18.3
|
78.8
|
5.0
|
0.46
|
40.5
|
|
|
|
|
|
| Potato
Crisps. |
|
5.9
|
37.6
|
49.3
|
4.8
|
37.0
|
4.08
|
35.2
|
|
|
|
|
|
| Pumpkin. |
|
Protein
g |
Fat
g |
Carbohydrate
g |
Water
g |
Calcium
mg |
Iron
mg |
Sodium
mg |
Retinol
/ Carotene
equiv
(vit A) ug |
Thiamin
(vit B)
mg |
Riboflavin
(vit B)
mg |
Nicotinic
Acid
(vit B)
mg
|
Ascorbic
Acid
(vit C)
mg |
| Raw. |
|
0.6
|
Tr.
|
3.4
|
94.7
|
39.0
|
0.39
|
1.3
|
1.5
|
0.04
|
0.04
|
0.4
|
0
|
| Radishes. |
|
1.0
|
Tr.
|
2.8
|
93.3
|
43.7
|
1.88
|
59.0
|
Tr.
|
0.04
|
0.02
|
0.2
|
25
|
| Salsify. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Cooked. |
|
1.9
|
Tr.
|
2.8
|
81.2
|
60.0
|
1.23
|
8.4
|
|
|
|
|
|
| Seakale. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Cooked. |
|
1.4
|
Tr.
|
0.6
|
95.6
|
47.8
|
0.60
|
3.9
|
|
|
|
|
|
| Spinach. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Cooked. |
|
5.1
|
Tr.
|
1.4
|
85.1
|
595.0
|
4.00
|
123.0
|
6.0
|
0.07
|
0.15
|
0.4
|
25
|
| Spring
Greens. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Cooked. |
|
1.7
|
Tr.
|
0.9
|
93.6
|
86.0
|
1.33
|
10.3
|
|
|
|
|
|
| Swedes. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Raw |
|
1.1
|
Tr.
|
4.3
|
91.4
|
56.4
|
0.35
|
52.2
|
Tr.
|
0.06
|
0.04
|
1.2
|
25
|
| Cooked. |
|
0.9
|
Tr.
|
3.8
|
91.6
|
41.5
|
0.29
|
14.4
|
Tr.
|
0.04
|
0.03
|
0.8
|
17
|
| Sweet
Potatoes. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Cooked. |
|
1.1
|
Tr.
|
20.1
|
72.0
|
20.5
|
0.62
|
17.8
|
|
|
|
|
|
| Tomatoes. |
|
Protein
g |
Fat
g |
Carbohydrate
g |
Water
g |
Calcium
mg |
Iron
mg |
Sodium
mg |
Retinol
/ Carotene
equiv
(vit A) ug |
Thiamin
(vit B)
mg |
Riboflavin
(vit B)
mg |
Nicotinic
Acid
(vit B)
mg
|
Ascorbic
Acid
(vit C)
mg |
| Raw. |
|
0.9
|
Tr.
|
2.8
|
93.4
|
13.3
|
0.43
|
2.8
|
0.7
|
0.06
|
0.04
|
0.6
|
20
|
| Fried
in oil. |
|
1.0
|
5.9
|
3.3
|
86.5
|
15.4
|
0.50
|
3.3
|
|
|
|
|
|
| Turnips. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Raw. |
|
0.8
|
Tr.
|
3.8
|
93.3
|
58.8
|
0.37
|
58.0
|
0
|
0.04
|
0.05
|
0.6
|
25
|
| Cooked. |
|
0.7
|
Tr.
|
2.3
|
94.5
|
55.0
|
0.35
|
28.3
|
|
0.03
|
0.04
|
0.4
|
17
|
| Tops. |
|
2.7
|
Tr.
|
0.1
|
92.8
|
98.0
|
3.08
|
6.7
|
6.0
|
0.06
|
0.20
|
0.5
|
40
|
| Watercress. |
|
2.9
|
Tr.
|
0.7
|
91.1
|
222.0
|
1.62
|
60.0
|
3.0
|
0.10
|
|
0.6
|
60
|
Tr. - means trace to
low to be meaningful.
() - The figures
in brackets refer to elements in salts etc, that have been added in the
preparation process.
|