Butterbur

Vegetables 3 variants

Select a nutrient to see how the 3 variants compare.

Variant	Protein (g)	All foods
cooked, boiled, drained, with salt	0.2	> 3%
cooked, boiled, drained, without salt	0.2	> 3%
canned	0.1	> 1%

Variant	Iron (mg)	All foods
canned	0.6	> 27%
cooked, boiled, drained, with salt	0.1	> 5%
cooked, boiled, drained, without salt	0.1	> 5%

Variant	Magnesium (mg)	All foods
cooked, boiled, drained, with salt	8.0	> 13%
cooked, boiled, drained, without salt	8.0	> 12%
canned	2.0	> 3%

Variant	Zinc (mg)	All foods
cooked, boiled, drained, with salt	0.1	> 8%
cooked, boiled, drained, without salt	0.1	> 8%
canned	0.1	> 5%

Variant	Calcium (mg)	All foods
cooked, boiled, drained, with salt	59.0	> 73%
cooked, boiled, drained, without salt	59.0	> 73%
canned	34.0	> 61%

Variant	Potassium (mg)	All foods
cooked, boiled, drained, with salt	354.0	> 77%
cooked, boiled, drained, without salt	354.0	> 77%
canned	12.0	> 2%

Variant	Phosphorus (mg)	All foods
cooked, boiled, drained, with salt	7.0	> 4%
cooked, boiled, drained, without salt	7.0	> 3%
canned	4.0	> 2%

Variant	Vitamin C (mg)	All foods
cooked, boiled, drained, with salt	18.9	> 78%
cooked, boiled, drained, without salt	18.9	> 78%
canned	11.9	> 69%

Variant	Folate (µg)	All foods
cooked, boiled, drained, with salt	4.0	> 18%
cooked, boiled, drained, without salt	4.0	> 17%
canned	3.0	> 12%