Rutabagas, cooked, boiled, drained, with salt

Serving Size: 1 Cup, 240 g

Calories 72 Kcal. Calories from Fat 3.87 Kcal.

Proximity Amount % DV
Water 219.7 g N/D
Energy 72 Kcal N/D
Energy 305 kJ N/D
Protein 2.23 g 4.46%
Total Fat (lipid) 0.43 g 1.23%
Ash 1.22 g N/D
Carbohydrate 16.42 g 12.63%
Total dietary Fiber 4.3 g 11.32%
Total Sugars 9.48 g N/D
Sucrose 0.84 g N/D
Glucose (dextrose) 4.94 g N/D
Fructose 3.7 g N/D
Starch 0.74 g N/D

Minerals Amount % DV
Calcium, Ca 43 mg 4.30%
Iron, Fe 0.43 mg 5.38%
Magnesium, Mg 24 mg 5.71%
Phosphorus, P 98 mg 14.00%
Potassium, K 518 mg 11.02%
Sodium, Na 610 mg 40.67%
Zinc, Zn 0.29 mg 2.64%
Copper, Cu 0.07 mg 7.78%
Manganese, Mn 0.233 mg 10.13%
Selenium, Se 1.7 µg 3.09%

Vitamins Amount % DV
Water soluble Vitamins
Vitamin B1 (Thiamin) 0.197 mg 16.42%
Vitamin B2 (Riboflavin) 0.098 mg 7.54%
Vitamin B3 (Niacin) 1.716 mg 10.73%
Vitamin B5 (Pantothenic acid) 0.372 mg 7.44%
Vitamin B6 (Pyridoxine) 0.245 mg 18.85%
Vitamin B9 (Folate) 36 µg 9.00%
Folate, food 36 µg N/D
Folate, DEF 36 µg N/D
Choline 36.5 mg 6.64%
Vitamin C (Ascorbic acid) 45.1 mg 50.11%
Fat soluble Vitamins
Vitamin A, IU 5 IU N/D
Beta Carotene 2 µg N/D
Lycopene 24 µg 0.48%
Lutein + zeaxanthin 31 µg N/D
Vitamin E (alpha-tocopherol) 0.58 mg 3.87%
Vitamin K (phylloquinone) 0.5 µg 0.42%

Lipids Amount % DV
Fatty acids, total saturated 0.07 g N/D
Palmitic acid 16:00 (Hexadecanoic acid) 0.062 g N/D
Stearic acid 18:00 (Octadecanoic acid) 0.007 g N/D
Fatty acids, total monounsaturated 0.065 g N/D
Oleic acid 18:1 (octadecenoic acid) 0.065 g N/D
Fatty acids, total polyunsaturated 0.228 g N/D
Linoleic acid 18:2 (octadecadienoic acid) 0.091 g N/D
Linolenic acid 18:3 (Octadecatrienoic acid) 0.137 g N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.


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