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Chard, swiss, raw (USDA#11147) |
| Serving Size 1 cup |
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| Water 92g |
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| Calories 19 |
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| Energy 79kj |
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| Protein 1g |
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| Total Fat 0g |
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| Ash 1g |
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| Total Carbohydrates 3g |
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| Dietary Fiber 1g |
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| Sugars 1g |
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| Calcium, Ca 51mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 81mg |
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| Phosphorus, P 46mg |
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| Potassium 379mg |
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| Sodium 213mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 30mg |
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| Thiamin 4mg |
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| Riboflavin 8mg |
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| Niacin 0mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 9mg |
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| Folate, total 14mcg |
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| Folic acid 0mcg |
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| Folate, food 14mcg |
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| Folate, DFE 14mcg_DFE |
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| Choline, total 18mg |
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| Betaine 0mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 6116IU |
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| Vitamin A, RAE 306mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 1mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 830mcg |
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| Fatty acids, total saturated 2g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 2g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 4g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 4g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 7g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 7g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 1g |
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| Threonine 8g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 9g |
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| Methionine 0g |
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| Phenylalanine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 3g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 3647mcg |
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| Carotene, alpha 45mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 11000mcg |
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Chard, swiss, raw usda nutrition - Related Content |
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| A rippled or smooth-leafed vegetable that has a white, red or yellow stalk with white veins running throughout the stalks. Swiss Chard grows in clumps as either a white or red ... |
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| 1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak. A steak cut from the ... |
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| A rippled leaf vegetable with a white or red stalk and green leaves that have white veins running throughout the stalk. Chard grows in clumps as either a white or red variety. ... |
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