Butterbur, cooked, boiled, drained, without 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 | 18.9 MG | 21% | |
| Thiamin | 0.0 MG | 1% | |
| Riboflavin | 0.0 MG | 1% | |
| Niacin | 0.1 MG | 1% | |
| Pantothenic acid | 0.0 MG | 0% | |
| Vitamin B-6 | 0.1 MG | 3% | |
| Folate, total | 4 UG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 1 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 59 MG | 5% | |
| Iron, Fe | 0.1 MG | 1% | |
| Magnesium, Mg | 8 MG | 2% | |
| Phosphorus, P | 7 MG | 1% | |
| Potassium, K | 354 MG | 8% | |
| Sodium, Na | 4 MG | 0% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.2 MG | 7% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Very low in calories (8 kcal per 100g), suitable for weight management.
- Very low in fat (0.0g per 100g).
- Good source of Vitamin C, total ascorbic acid (21% DV).
About Butterbur, cooked, boiled, drained, without salt
This leafy green vegetable is known for its large, heart-shaped leaves and slightly bitter flavor. When cooked, it becomes tender and takes on a mild, earthy taste that pairs well with a variety of dishes. It's particularly popular in Japanese cuisine, where it's often simmered in soups or stir-fried with other vegetables. The plant grows in wet, marshy areas and has been used both as a food source and in traditional medicine for centuries.
Nutritionally, this vegetable is remarkably low in calories while providing a good source of essential nutrients. It contains vitamin C, beta-carotene, and various minerals that support overall health. The low calorie content makes it an excellent choice for those watching their caloric intake, while the nutrients contribute to immune function and eye health. However, it's worth noting that the vegetable contains small amounts of pyrrolizidine alkaloids, which can be harmful in large quantities, so it's important to consume it in moderation and ensure it's properly cooked. Common culinary uses include adding it to miso soup, incorporating it into hot pot dishes, or sautéing it with garlic and soy sauce as a simple side dish.
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