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Spices and Herbs
Spearmint, 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
44kcal热量
3.3g蛋白质
8.4g碳水化合物
0.7g脂肪
膳食纤维6.8 g
糖— g
钠30 mg
Calcium199 mg
Iron11.9 mg
Potassium458 mg
Vitamin C13.3 mg
Water85.6 g
全部已提供的营养素+
| 营养素 | 含量 |
|---|---|
| Water | 85.55 G |
| Energy | 44 KCAL |
| Energy | 184 kJ |
| Protein | 3.29 G |
| Total lipid (fat) | 0.73 G |
| Ash | 2.03 G |
| Carbohydrate, by difference | 8.41 G |
| Fiber, total dietary | 6.8 G |
| Calcium, Ca | 199 MG |
| Iron, Fe | 11.87 MG |
| Magnesium, Mg | 63 MG |
| Phosphorus, P | 60 MG |
| Potassium, K | 458 MG |
| Sodium, Na | 30 MG |
| Zinc, Zn | 1.09 MG |
| Copper, Cu | 0.24 MG |
| Manganese, Mn | 1.118 MG |
| Vitamin C, total ascorbic acid | 13.3 MG |
| Thiamin | 0.078 MG |
| Riboflavin | 0.175 MG |
| Niacin | 0.948 MG |
| Pantothenic acid | 0.25 MG |
| Vitamin B-6 | 0.158 MG |
| Folate, total | 105 UG |
| Folic acid | 0 UG |
| Folate, food | 105 UG |
| Folate, DFE | 105 UG |
| Vitamin B-12 | 0 UG |
| Vitamin A, RAE | 203 UG |
| Retinol | 0 UG |
| Vitamin A, IU | 4,054 IU |
| Vitamin D (D2 + D3), International Units | 0 IU |
| Vitamin D (D2 + D3) | 0 UG |
| Fatty acids, total saturated | 0.191 G |
| SFA 14:0 | 0.004 G |
| SFA 16:0 | 0.137 G |
| SFA 18:0 | 0.02 G |
| Fatty acids, total monounsaturated | 0.025 G |
| MUFA 16:1 | 0.002 G |
| MUFA 18:1 | 0.022 G |
| Fatty acids, total polyunsaturated | 0.394 G |
| PUFA 18:2 | 0.054 G |
| PUFA 18:3 | 0.338 G |
| Fatty acids, total trans | 0 G |
| Cholesterol | 0 MG |
| Phytosterols | 10 MG |
| Tryptophan | 0.05 G |
| Threonine | 0.135 G |
| Isoleucine | 0.135 G |
| Leucine | 0.247 G |
| Lysine | 0.141 G |
| Methionine | 0.046 G |
| Cystine | 0.036 G |
| Phenylalanine | 0.168 G |
| Tyrosine | 0.099 G |
| Valine | 0.164 G |
| Arginine | 0.151 G |
| Histidine | 0.066 G |
| Alanine | 0.171 G |
| Aspartic acid | 0.388 G |
| Glutamic acid | 0.358 G |
| Glycine | 0.158 G |
| Proline | 0.135 G |
| Serine | 0.128 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 ↗