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Vegetables and Vegetable Products
Bamboo shoots, cooked, boiled, drained, with salt
每 100 克 · USDA FoodData Central — SR Legacy (April 2018)
g
营养信息
所选重量对应的含量
11kcal热量
1.5g蛋白质
1.5g碳水化合物
0.2g脂肪
膳食纤维1 g
糖— g
钠240 mg
Calcium12 mg
Iron0.2 mg
Potassium533 mg
Vitamin C0 mg
Water95.9 g
全部已提供的营养素+
| 营养素 | 含量 |
|---|---|
| Water | 95.92 G |
| Energy | 11 KCAL |
| Energy | 46 kJ |
| Protein | 1.53 G |
| Total lipid (fat) | 0.22 G |
| Ash | 0.81 G |
| Carbohydrate, by difference | 1.52 G |
| Fiber, total dietary | 1 G |
| Calcium, Ca | 12 MG |
| Iron, Fe | 0.24 MG |
| Magnesium, Mg | 3 MG |
| Phosphorus, P | 20 MG |
| Potassium, K | 533 MG |
| Sodium, Na | 240 MG |
| Zinc, Zn | 0.47 MG |
| Copper, Cu | 0.082 MG |
| Manganese, Mn | 0.113 MG |
| Selenium, Se | 0.4 UG |
| Vitamin C, total ascorbic acid | 0 MG |
| Thiamin | 0.02 MG |
| Riboflavin | 0.05 MG |
| Niacin | 0.3 MG |
| Pantothenic acid | 0.066 MG |
| Vitamin B-6 | 0.098 MG |
| Folate, total | 2 UG |
| Folic acid | 0 UG |
| Folate, food | 2 UG |
| Folate, DFE | 2 UG |
| Vitamin B-12 | 0 UG |
| Vitamin A, RAE | 0 UG |
| Retinol | 0 UG |
| Vitamin A, IU | 0 IU |
| Vitamin D (D2 + D3), International Units | 0 IU |
| Vitamin D (D2 + D3) | 0 UG |
| Fatty acids, total saturated | 0.051 G |
| SFA 12:0 | 0.001 G |
| SFA 14:0 | 0.002 G |
| SFA 16:0 | 0.038 G |
| SFA 18:0 | 0.004 G |
| Fatty acids, total monounsaturated | 0.005 G |
| MUFA 18:1 | 0.005 G |
| Fatty acids, total polyunsaturated | 0.098 G |
| PUFA 18:2 | 0.083 G |
| PUFA 18:3 | 0.015 G |
| Fatty acids, total trans | 0 G |
| Cholesterol | 0 MG |
| Tryptophan | 0.016 G |
| Threonine | 0.05 G |
| Isoleucine | 0.051 G |
| Leucine | 0.082 G |
| Lysine | 0.079 G |
| Methionine | 0.017 G |
| Cystine | 0.013 G |
| Phenylalanine | 0.053 G |
| Valine | 0.062 G |
| Arginine | 0.057 G |
| Histidine | 0.025 G |
| Alanine | 0.072 G |
| Aspartic acid | 0.249 G |
| Glutamic acid | 0.145 G |
| Glycine | 0.051 G |
| Proline | 0.129 G |
| Serine | 0.075 G |
数据为历史参考资料。缺失值显示为暂无数据，不代表含量为零。
来源: USDA FoodData Central — SR Legacy (April 2018)查看原始来源 ↗