Artichokes, (globe or french), cooked, boiled, drained, with salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 7.4 MG | 8% | |
| Thiamin | 0.1 MG | 4% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 1.1 MG | 7% | |
| Pantothenic acid | 0.2 MG | 5% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 89 UG | 22% | |
| Choline, total | 34.4 MG | 6% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 1 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 14.8 UG | 12% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 21 MG | 2% | |
| Iron, Fe | 0.6 MG | 3% | |
| Magnesium, Mg | 42 MG | 10% | |
| Phosphorus, P | 73 MG | 6% | |
| Potassium, K | 286 MG | 6% | |
| Sodium, Na | 296 MG | 13% | |
| Zinc, Zn | 0.4 MG | 4% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.2 MG | 10% | |
| Selenium, Se | 0.2 UG | 0% |
Nutrition Highlights
- Low in calories with 51 kcal per 100g.
- Very low in fat (0.3g per 100g).
- High in dietary fiber (5.7g per 100g), supporting digestive health.
- Good source of Folate, total (22% DV).
About Artichokes, (globe or french), cooked, boiled, drained, with salt
These thistle-like vegetables are a nutrient-dense choice that offer a unique combination of fiber, antioxidants, and essential minerals. When cooked and prepared simply, they provide about 51 calories per 100 grams, with nearly 6 grams of dietary fiber—an impressive amount that supports digestive health and helps regulate blood sugar levels. They're also a good source of vitamin C, vitamin K, folate, magnesium, and potassium, making them beneficial for immune function, bone health, and heart health. Their low fat content and moderate protein make them a smart option for those looking to maintain a balanced, plant-forward diet.
In the kitchen, they're often boiled or steamed until tender, then served with a drizzle of olive oil, a squeeze of lemon, or a light dipping sauce. The edible parts include the fleshy base of the leaves and the heart, which is especially prized for its buttery texture. They can be incorporated into salads, pasta dishes, grain bowls, or served as a flavorful appetizer. Their slightly nutty, earthy taste pairs well with Mediterranean herbs and bright, acidic ingredients, making them versatile for both simple and gourmet preparations.
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