| back to USDA Nutrition Index |
 |
Mustard greens, cooked, boiled, drained, without salt |
|
|
Mustard greens, cooked, boiled, drained, without salt (USDA#11271) |
| Serving Size 1 cup, chopped |
|
|
|
| Water 94g |
|
| Calories 15 |
|
| Energy 63kj |
|
| Protein 2g |
|
| Total Fat 0g |
|
| Ash 0g |
|
| Total Carbohydrates 2g |
|
| Dietary Fiber 2g |
|
| Sugars 0g |
|
| Calcium, Ca 74mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 15mg |
|
| Phosphorus, P 41mg |
|
| Potassium 202mg |
|
| Sodium 16mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 8mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 0mcg |
|
| Vitamin C, total ascorbic acid 25mg |
|
| Thiamin 4mg |
|
| Riboflavin 0mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 9mg |
|
| Folate, total 73mcg |
|
| Folic acid 0mcg |
|
| Folate, food 73mcg |
|
| Folate, DFE 73mcg_DFE |
|
| Choline, total 0mg |
|
| Betaine 0mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 6323IU |
|
| Vitamin A, RAE 316mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 1mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 299mcg |
|
| Fatty acids, total saturated 0g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 6g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 0g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 1g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 6g |
|
| Fatty acids, total polyunsaturated 4g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 2g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Tryptophan 2g |
|
| Threonine 5g |
|
| Isoleucine 8g |
|
| Leucine 6g |
|
| Lysine 0g |
|
| Methionine 2g |
|
| Cystine 3g |
|
| Phenylalanine 5g |
|
| Tyrosine 0g |
|
| Valine 8g |
|
| Arginine 0g |
|
| Histidine 4g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 3794mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 5962mcg |
|
|
|
|
|
|
|
|
Mustard greens, cooked, boiled, drained, without salt usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
|
|
|
|
|
|
| Mustard rub for ribs |
|
|
 |
|
|
|
| A sweet jelly with a hint of Chili pepper flavor. This jelly is great on wheat crackers spread with cream cheese. |
|
|
 |
|
|
|
| Great chile flavor with the perfect amount of heat. |
|
|
 |
|
|
|
| Great sauce to use as a condiment or in various Mexican dishes. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw. The taste ... |
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
| A type of product that controls or protects liquids from boiling over while cooking, often referred to as a "pot watcher" that is used to keep the liquid contained to a rolling ... |
|
|
|
|
|
|
|
| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Are you making asparagus soup or even pickled asparagus? Let RecipeTips.com show you handy tips for cooking asparagus using the boiling method, ensuring that your favorite asparagus recipes incorporating boiled asparagus are a success. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to prevent boil overs. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
