Jerusalem artichoke, raw - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Roots and tubers

Jerusalem artichoke, raw

Helianthus tuberosus L.

	Energy Distribution % of total food energy
	Protein, total	12 %
	Fat, total	7.6 %
	Carbohydrate, total	80.4 %
	Alcohol	0 %

Refuse: 31%


Content per 100 grams
Energy	274	kJ
Protein, total	2.1	g
total-N	0.3	g
Fat, total	0.6	g
saturated fatty acids	0.1	g
monounsaturated fatty acids	0	g
polyunsaturated fatty acids	0.3	g
Carbohydrate, total	14.1	g
carbohydrate, available	11.5	g
added sugar	0	g
dietary fibre	2.6	g
Alcohol	0	g
Ash	1.2	g
Moisture	82.1	g

Vitamins
Vitamin A	0.75	RE
retinol	0	μg
ß-carotene	9	μg
Vitamin D	0	μg
Vitamin E	0.15	aTE
alpha-tocopherol	0.15	mg
Vitamin B1, thiamin	0.07	mg
Vitamin B2, riboflavin	0.055	mg
Niacin equivalents	1.53	NE
niacin	1.3	mg
tryptophan	0.233	mg
Vitamin B6	0.09	mg
Pantothenic Acid	0.38	mg
Biotin	0.47	μg
Folates	36	μg
Vitamin B12	0	μg
Vitamin C	6	mg

Minerals
Sodium, Na	3	mg
Potassium, K	561	mg
Calcium, Ca	28	mg
Magnesium, Mg	16	mg
Phosphorus, P	72.3	mg
Iron, Fe	0.6	mg
Copper, Cu	0.12	mg
Zinc, Zn	0.1	mg
Iodine, I	0.1	μg
Chromium, Cr	6.4	μg
Selenium, Se	0.03	μg
Nickel, Ni	15	μg

Carbohydrates
All sugars, total	15.9	g

Lipids
C 16:0	0.138	g
C 18:0	0.007	g
C 18:1, n-9	0.012	g
C 18:2, n-6	0.256	g
C 18:3, n-3	0.067	g

Sums lipids
Sum saturated	0.145	g
Sum monounsaturated	0.012	g
Sum polyunsaturated	0.323	g
Sum n-3 fatty acids	0.067	g
Sum n-6 fatty acids	0.256	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Tryptophan	14	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0101