Dock, 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 | 26.3 MG | 29% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 0.4 MG | 3% | |
| Pantothenic acid | 0.0 MG | 1% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 8 UG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 174 UG | 19% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 38 MG | 3% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 89 MG | 21% | |
| Phosphorus, P | 52 MG | 4% | |
| Potassium, K | 321 MG | 7% | |
| Sodium, Na | 3 MG | 0% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.3 MG | 13% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Very low in calories (20 kcal per 100g), suitable for weight management.
- Very low in fat (0.6g per 100g).
- Good source of dietary fiber (2.6g per 100g).
- Good source of Magnesium, Mg (21% DV).
- Good source of Vitamin C, total ascorbic acid (29% DV).
About Dock, cooked, boiled, drained, without salt
This leafy green vegetable is a nutrient-dense option that provides a modest amount of calories while delivering a solid nutritional punch. With 20 calories per 100 grams, it offers 1.8 grams of protein and 2.9 grams of carbohydrates, making it a low-energy-density food that can be incorporated into various dietary patterns. The 2.6 grams of dietary fiber per serving supports digestive health and promotes feelings of fullness. The minimal fat content of 0.6 grams makes it suitable for low-fat diets, while its protein content contributes to daily protein needs, particularly for those following plant-based eating patterns.
When prepared by boiling and draining without added salt, this vegetable maintains its natural flavors while becoming tender and versatile for culinary use. The cooking method softens the leaves and stems, making them more palatable and easier to digest. This preparation technique is commonly used in traditional dishes across various cultures, where the vegetable is often served as a side dish, incorporated into soups and stews, or used as a filling for savory pastries. Its mild flavor profile allows it to complement other ingredients while providing nutritional benefits, making it a valuable addition to balanced meals for those seeking to increase their intake of plant-based foods.
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