Tomatillos, raw

Nutritional value of Tomatillos, raw
Serving Size: 1 Cup, 132 g

Calories 42 Kcal. Calories from Fat 12.15 Kcal.

Proximity Amount % DV
Water 120.95 g N/D
Energy 42 Kcal N/D
Energy 176 kJ N/D
Protein 1.27 g 2.54%
Total Fat (lipid) 1.35 g 3.86%
Ash 0.73 g N/D
Carbohydrate 7.71 g 5.93%
Total dietary Fiber 2.5 g 6.58%
Total Sugars 5.19 g N/D

Minerals Amount % DV
Calcium, Ca 9 mg 0.90%
Iron, Fe 0.82 mg 10.25%
Magnesium, Mg 26 mg 6.19%
Phosphorus, P 51 mg 7.29%
Potassium, K 354 mg 7.53%
Sodium, Na 1 mg 0.07%
Zinc, Zn 0.29 mg 2.64%
Copper, Cu 0.104 mg 11.56%
Manganese, Mn 0.202 mg 8.78%
Selenium, Se 0.7 µg 1.27%

Vitamins Amount % DV
Water soluble Vitamins
Vitamin B1 (Thiamin) 0.058 mg 4.83%
Vitamin B2 (Riboflavin) 0.046 mg 3.54%
Vitamin B3 (Niacin) 2.442 mg 15.26%
Vitamin B5 (Pantothenic acid) 0.198 mg 3.96%
Vitamin B6 (Pyridoxine) 0.074 mg 5.69%
Vitamin B9 (Folate) 9 µg 2.25%
Folate, food 9 µg N/D
Folate, DEF 9 µg N/D
Choline 10 mg 1.82%
Vitamin C (Ascorbic acid) 15.4 mg 17.11%
Fat soluble Vitamins
Vitamin A, RAE 8 µg 1.14%
Vitamin A, IU 150 IU N/D
Beta Carotene 83 µg N/D
Alpha Carotene 13 µg N/D
Lutein + zeaxanthin 616 µg N/D
Vitamin E (alpha-tocopherol) 0.5 mg 3.33%
Vitamin K (phylloquinone) 13.3 µg 11.08%

Lipids Amount % DV
Fatty acids, total saturated 0.183 g N/D
Palmitic acid 16:00 (Hexadecanoic acid) 0.135 g N/D
Stearic acid 18:00 (Octadecanoic acid) 0.053 g N/D
Fatty acids, total monounsaturated 0.205 g N/D
Palmitoleic acid 16:1 (hexadecenoic acid) 0.008 g N/D
Oleic acid 18:1 (octadecenoic acid) 0.201 g N/D
Fatty acids, total polyunsaturated 0.55 g N/D
Linoleic acid 18:2 (octadecadienoic acid) 0.531 g N/D
Linolenic acid 18:3 (Octadecatrienoic acid) 0.021 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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