Burdock root, cooked, boiled, drained, with salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 56 / 100 How is this scored?

Composition

Energy

Protein 2.1 g · 8 kcal/100g
Fat 0.1 g · 1 kcal/100g
Carbs 21.2 g · 85 kcal/100g
Fiber 1.8 g
Water 76 g
Total energy 88 kcal

Energy is predominantly from carbs (90%); EFSA recommends 45–60% for a balanced diet

Fat quality —
Total fat
0.1g

Insufficient fat breakdown data

Protein quality 36 / 100 How is this scored?
Histidine 100%
Isoleucine 65%
Leucine 36%
Lysine 98%
Methionine + Cysteine 44%
Phenylalanine + Tyrosine 87%
Threonine 73%
Tryptophan 64%
Valine 56%

Limiting amino acid is Leucine (36% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 32 / 100 How is this scored?

Vitamins

Vitamin A 0 µg
Vitamin C 2.6 mg
Vitamin D 0.0 µg
Vitamin E 0.5 mg
Vitamin K 2 µg
Thiamin (B1) 0.04 mg
Riboflavin (B2) 0.06 mg
Niacin (B3) 0.3 mg
Pantothenic (B5) 0.4 mg
Vitamin B6 0.28 mg
Folate (B9) 20 µg
Vitamin B12 0.00 µg

Minerals

Calcium 49 mg
Iron 0.8 mg
Magnesium 39 mg
Phosphorus 93 mg
Potassium 360 mg
Sodium 240 mg
Zinc 0.4 mg
Copper 0.09 mg
Manganese 0.27 mg
Selenium 0.9 µg

Provides modest amounts of tracked micronutrients. Best is Vitamin B6 at 20% of EU NRV per 100 g.