Nutrition Information for Artichokes, (globe or french), frozen, cooked, boiled, drained, with salt
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in relation to
Weight
Calories
Serving:
1 package (9 oz), yields
0.333 package (9 oz) yields
100 grams
of
Artichokes, (globe or french), frozen, cooked, boiled, drained, with salt
General
Analysis
Other Info
Weight and Caloric Information
Weight
~
Calories
~
Carbohydrates
~
Protein
~
Fats
~
Alcohol
~
Special Interest Information
Dietary Fiber
~
Lactose
~
Total Sugar
~
Cholesterol
~
Saturated Fats
~
Monounsaturated Fats
~
Polyunsaturated Fats
~
Trans Fats
~
Minerals
Calcium
~
Copper
~
Fluoride
~
Iron
~
Magnesium
~
Manganese
~
Phosphorus
~
Potassium
~
Selenium
~
Sodium
~
Zinc
~
Vitamins
Vitamin A
~
Vitamin B
1
~
Vitamin B
2
~
Vitamin B
3
~
Vitamin B
5
~
Vitamin B
6
~
Vitamin B
12
~
Total Folate
~
Vitamin C
~
Vitamin D
~
Vitamin E (alpha tocopherol)
~
Beta Tocopherol
~
Gamma Tocopherol
~
Delta Tocopherol
~
Vitamin K
~
Alpha Carotene
~
Beta Carotene
~
Beta Cryptoxanthin
~
Betaine
~
Lutein and Zeaxanthin
~
Lycopene
~
Choline
~
? means that no data is available.
Caloric Analysis
Carbohydrate Calories
0 Cal
Protein Calories
0 Cal
Fat Calories
0 Cal
Alcohol Calories
Percent Carb Cals
0 %
Percent Protein Cals
0 %
Percent Fat Cals
0 %
Percent Alcohol Cals
0 %
Omega 3 Fatty Acids
18:3ω3/Alpha Linolenic Acid
?
20:5ω3/Eicosanopentaenoic Acid (EPA)
?
22:5ω3/Docosapentaenoic Acid
?
22:6ω3/Docosahexaenoic Acid (DHA)
?
Omega 6 Fatty Acids
18:2ω6/Linoleic Acid
?
18:3ω6/Gamma Linolenic Acid
?
20:2ω6/Ecosadienoic Acid
?
20:3ω6/Dihomo Gamma Linolenic Acid
?
Essential Amino Acids
Histidine
?
Isoleucine
?
Leucine
?
Lysine
?
Methionine
?
Phenylalanine
?
Threonine
?
Tryptophan
?
Valine
?
Conditionally Essential Amino Acids
Arginine
?
Cysteine
?
Tyrosine
?
Non-Essential Amino Acids
Alanine
?
Aspartic Acid
?
Glutamic Acid
?
Glycine
?
Proline
?
Serine
?
? means that no data is available.
Sterols
Phytosterols
?
Stigmasterol
?
Campesterol
?
Beta-Sitosterol
?
Other Substances
Ash
?
Caffeine
?
Hydroxyproline
?
Theobromine
?
Water
?
? means that no data is available.
Special thanks to:
•The
USDA
for providing such a comprehensive food and nutrient database.
•The
World Health Organizaton
for its useful information about analyzing protein quality.
•The
Institute of Medicine
for providing valuable information about the essential fatty acids.
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