번역이 아직 준비되지 않아 원문을 표시합니다.
Vegetables and Vegetable Products

Brussels sprouts, frozen, cooked, boiled, drained, with salt

100 g 기준 · USDA FoodData Central — SR Legacy (April 2018)

g
Vegetables and Vegetable Products
식품 분류의 예시 사진이며, 해당 식품 자체의 사진은 아닙니다. Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

영양 정보

선택한 무게에 해당하는 수치

42kcal칼로리
3.6g단백질
8.3g탄수화물
0.4g지방
식이섬유4.1 g
당류2.1 g
나트륨259 mg
Calcium26 mg
Iron0.5 mg
Potassium290 mg
Vitamin C45.7 mg
Water86.7 g
확인 가능한 모든 영양소+
영양소함량
Water86.74 G
Energy42 KCAL
Energy176 kJ
Protein3.64 G
Total lipid (fat)0.39 G
Ash0.91 G
Carbohydrate, by difference8.32 G
Fiber, total dietary4.1 G
Sugars, Total2.08 G
Calcium, Ca26 MG
Iron, Fe0.48 MG
Magnesium, Mg18 MG
Phosphorus, P56 MG
Potassium, K290 MG
Sodium, Na259 MG
Zinc, Zn0.24 MG
Copper, Cu0.034 MG
Manganese, Mn0.206 MG
Selenium, Se0.6 UG
Vitamin C, total ascorbic acid45.7 MG
Thiamin0.103 MG
Riboflavin0.113 MG
Niacin0.537 MG
Pantothenic acid0.342 MG
Vitamin B-60.289 MG
Folate, total101 UG
Folic acid0 UG
Folate, food101 UG
Folate, DFE101 UG
Choline, total18.1 MG
Betaine0.7 MG
Vitamin B-120 UG
Vitamin A, RAE46 UG
Retinol0 UG
Carotene, beta555 UG
Carotene, alpha0 UG
Cryptoxanthin, beta0 UG
Vitamin A, IU926 IU
Lycopene0 UG
Lutein + zeaxanthin1,541 UG
Vitamin E (alpha-tocopherol)0.51 MG
Vitamin D (D2 + D3), International Units0 IU
Vitamin D (D2 + D3)0 UG
Vitamin K (phylloquinone)193.5 UG
Fatty acids, total saturated0.081 G
SFA 8:00.002 G
SFA 10:00 G
SFA 12:00 G
SFA 14:00.001 G
SFA 16:00.069 G
SFA 18:00.004 G
Fatty acids, total monounsaturated0.03 G
MUFA 16:10.003 G
MUFA 18:10.025 G
Fatty acids, total polyunsaturated0.2 G
PUFA 18:20.059 G
PUFA 18:30.129 G
PUFA 20:40.002 G
Fatty acids, total trans0 G
Cholesterol0 MG
Tryptophan0.04 G
Threonine0.13 G
Isoleucine0.143 G
Leucine0.164 G
Lysine0.166 G
Methionine0.035 G
Cystine0.023 G
Phenylalanine0.106 G
Valine0.167 G
Arginine0.218 G
Histidine0.082 G
Alcohol, ethyl0 G
Caffeine0 MG
Theobromine0 MG

과거 시점의 원자료입니다. 누락된 값은 0이 아닌 정보 없음으로 표시합니다.

출처: USDA FoodData Central — SR Legacy (April 2018)원자료 보기 ↗