Beet greens, cooked, boiled, drained, without salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 76 / 100 How is this scored?

Composition

Energy

Protein 2.6 g · 10 kcal/100g
Fat 0.2 g · 2 kcal/100g
Carbs 5.5 g · 22 kcal/100g
Fiber 2.9 g
Water 89 g
Total energy 27 kcal

Energy is predominantly from carbs (64%); EFSA recommends 45–60% for a balanced diet

Fat quality 65 / 100 How is this scored?
Total fat
0.2g
Saturated
0.0g
Monounsat.
0.0g
Polyunsat.
0.1g
Omega-6
0.07g

Saturated fat is 1.0% of energy, within the WHO limit of 10%.

Protein quality 65 / 100 How is this scored?
Histidine 100%
Isoleucine 69%
Leucine 76%
Lysine 65%
Methionine + Cysteine 80%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 76%

Limiting amino acid is Lysine (65% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 59 / 100 How is this scored?

Vitamins

Vitamin A 383 µg
Vitamin C 24.9 mg
Vitamin D 0.0 µg
Vitamin E 1.8 mg
Vitamin K 484 µg
Thiamin (B1) 0.12 mg
Riboflavin (B2) 0.29 mg
Niacin (B3) 0.5 mg
Pantothenic (B5) 0.3 mg
Vitamin B6 0.13 mg
Folate (B9) 14 µg
Vitamin B12 0.00 µg

Minerals

Calcium 114 mg
Iron 1.9 mg
Magnesium 68 mg
Phosphorus 41 mg
Potassium 909 mg
Sodium 241 mg
Zinc 0.5 mg
Copper 0.25 mg
Manganese 0.51 mg
Selenium 0.9 µg

Notable source of Vitamin K (645% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.