Dock Cooked Boiled Drained with Salt

Nutrition facts and calorie information for dock cooked boiled drained with salt, per 100g serving.

Calories

20kcal

Protein

1.8g

Carbs

2.9g

Fat

0.6g
Macronutrient breakdown

Calorie Composition

20cal
30%Protein

1.8g

48%Carbs

2.9g

22%Fat

0.6g

Vitamins and minerals

Micronutrients

Percentage of Daily Value (DV) based on a 2,000 calorie diet

Vitamin D0mcg
0%
Calcium38mg
3%
Iron2.1mg
12%
Potassium321mg
7%
Vitamin A174mcg
19%
Vitamin C26.3mg
29%
Vitamin B120mcg
0%
Common questions

FAQ

How many calories are in dock cooked boiled drained with salt?

Dock Cooked Boiled Drained with Salt contains 20 calories per 100 grams. Of these calories, 7 come from protein, 12 from carbohydrates, and 5 from fat.

Is dock cooked boiled drained with salt high in protein?

Dock Cooked Boiled Drained with Salt provides 1.8g of protein per 100g, which is 4% of the Daily Value. This makes it relatively low in protein.

What vitamins and minerals are in dock cooked boiled drained with salt?

Dock Cooked Boiled Drained with Salt is a notable source of vitamin C (26.3mg), vitamin A (174mcg), iron (2.1mg) per 100g serving. These values represent 10% or more of the recommended Daily Value.

What food category does dock cooked boiled drained with salt belong to?

Dock Cooked Boiled Drained with Salt is classified under Vegetables and Vegetable Products in the USDA FoodData Central database. This category groups foods with similar nutritional characteristics and culinary uses.

Nutrition Facts

Serving size 100g

Amount per serving

Calories20
% Daily Value*
Total Fat 0.6g1%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 239mg10%
Total Carbohydrate 2.9g1%
Protein 1.8g4%
Vitamin D 0mcg0%
Calcium 38mg3%
Iron 2.1mg12%
Potassium 321mg7%
Vitamin A 174mcg19%
Vitamin C 26.3mg29%
Vitamin B12 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source: USDA FoodData Central. Values per 100g.

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