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Spices and Herbs
Peppermint, fresh
每 100 克 · USDA FoodData Central — SR Legacy (April 2018)
g
营养信息
所选重量对应的含量
70kcal热量
3.8g蛋白质
14.9g碳水化合物
0.9g脂肪
膳食纤维8 g
糖— g
钠31 mg
Calcium243 mg
Iron5.1 mg
Potassium569 mg
Vitamin C31.8 mg
Water78.7 g
全部已提供的营养素+
| 营养素 | 含量 |
|---|---|
| Water | 78.65 G |
| Energy | 70 KCAL |
| Energy | 293 kJ |
| Protein | 3.75 G |
| Total lipid (fat) | 0.94 G |
| Ash | 1.76 G |
| Carbohydrate, by difference | 14.89 G |
| Fiber, total dietary | 8 G |
| Calcium, Ca | 243 MG |
| Iron, Fe | 5.08 MG |
| Magnesium, Mg | 80 MG |
| Phosphorus, P | 73 MG |
| Potassium, K | 569 MG |
| Sodium, Na | 31 MG |
| Zinc, Zn | 1.11 MG |
| Copper, Cu | 0.329 MG |
| Manganese, Mn | 1.176 MG |
| Vitamin C, total ascorbic acid | 31.8 MG |
| Thiamin | 0.082 MG |
| Riboflavin | 0.266 MG |
| Niacin | 1.706 MG |
| Pantothenic acid | 0.338 MG |
| Vitamin B-6 | 0.129 MG |
| Folate, total | 114 UG |
| Folic acid | 0 UG |
| Folate, food | 114 UG |
| Folate, DFE | 114 UG |
| Vitamin B-12 | 0 UG |
| Vitamin A, RAE | 212 UG |
| Retinol | 0 UG |
| Vitamin A, IU | 4,248 IU |
| Vitamin D (D2 + D3), International Units | 0 IU |
| Vitamin D (D2 + D3) | 0 UG |
| Fatty acids, total saturated | 0.246 G |
| SFA 14:0 | 0.006 G |
| SFA 16:0 | 0.176 G |
| SFA 18:0 | 0.025 G |
| Fatty acids, total monounsaturated | 0.033 G |
| MUFA 16:1 | 0.002 G |
| MUFA 18:1 | 0.029 G |
| Fatty acids, total polyunsaturated | 0.508 G |
| PUFA 18:2 | 0.069 G |
| PUFA 18:3 | 0.435 G |
| Fatty acids, total trans | 0 G |
| Cholesterol | 0 MG |
| Phytosterols | 13 MG |
| Tryptophan | 0.058 G |
| Threonine | 0.154 G |
| Isoleucine | 0.154 G |
| Leucine | 0.281 G |
| Lysine | 0.161 G |
| Methionine | 0.053 G |
| Cystine | 0.041 G |
| Phenylalanine | 0.191 G |
| Tyrosine | 0.113 G |
| Valine | 0.187 G |
| Arginine | 0.173 G |
| Histidine | 0.075 G |
| Alanine | 0.195 G |
| Aspartic acid | 0.443 G |
| Glutamic acid | 0.409 G |
| Glycine | 0.18 G |
| Proline | 0.154 G |
| Serine | 0.146 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 ↗