Artichokes, (globe or french), raw
* 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 | 11.7 MG | 13% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.1 MG | 5% | |
| Niacin | 1.0 MG | 7% | |
| Pantothenic acid | 0.3 MG | 7% | |
| Vitamin B-6 | 0.1 MG | 7% | |
| Folate, total | 68 UG | 17% | |
| 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 | 44 MG | 3% | |
| Iron, Fe | 1.3 MG | 7% | |
| Magnesium, Mg | 60 MG | 14% | |
| Phosphorus, P | 90 MG | 7% | |
| Potassium, K | 370 MG | 8% | |
| Sodium, Na | 94 MG | 4% | |
| Zinc, Zn | 0.5 MG | 4% | |
| Copper, Cu | 0.2 MG | 26% | |
| Manganese, Mn | 0.3 MG | 11% | |
| Selenium, Se | 0.2 UG | 0% |
Nutrition Highlights
- Very low in calories (47 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
- High in dietary fiber (5.4g per 100g), supporting digestive health.
- Good source of Copper, Cu (26% DV).
About Artichokes, (globe or french), raw
These large, edible flower buds are a nutrient-dense vegetable known for their unique, slightly nutty flavor and impressive fiber content. A single serving provides about 5.4 grams of dietary fiber, which supports digestive health and helps maintain steady blood sugar levels. They're also a good source of vitamin C, vitamin K, folate, and minerals like magnesium and potassium. With only 47 calories per 100 grams and virtually no fat, they're an excellent choice for those looking to add volume and nutrients to meals without excess calories.
In the kitchen, they're incredibly versatile—enjoyed raw in salads when thinly sliced, marinated for antipasto platters, or steamed and served with dips. Many people prefer cooking them to soften the tough outer leaves and bring out their subtle sweetness, but raw preparations can add a crisp, fresh element to dishes. Whether grilled, roasted, or blended into dips like the classic creamy version, they lend a satisfying texture and depth of flavor that pairs well with lemon, garlic, and olive oil.
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