Dock, 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 | 48 MG | 53% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 0.5 MG | 3% | |
| Pantothenic acid | 0.0 MG | 1% | |
| Vitamin B-6 | 0.1 MG | 7% | |
| Folate, total | 13 UG | 3% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 200 UG | 22% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 44 MG | 3% | |
| Iron, Fe | 2.4 MG | 13% | |
| Magnesium, Mg | 103 MG | 25% | |
| Phosphorus, P | 63 MG | 5% | |
| Potassium, K | 390 MG | 8% | |
| Sodium, Na | 4 MG | 0% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.1 MG | 15% | |
| Manganese, Mn | 0.3 MG | 15% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Very low in calories (22 kcal per 100g), suitable for weight management.
- Very low in fat (0.7g per 100g).
- Good source of dietary fiber (2.9g per 100g).
- Good source of Magnesium, Mg (25% DV).
- Rich source of Vitamin C, total ascorbic acid (53% of Daily Value per 100g).
- Good source of Vitamin A, RAE (22% DV).
About Dock, raw
This leafy green vegetable is a nutrient-dense wild edible that thrives in many parts of the world. Known for its distinctive arrow-shaped leaves and tart, lemony flavor, it's a member of the buckwheat family and contains oxalic acid, which gives it its characteristic taste. The plant is typically harvested in spring when the leaves are young and tender, though it can be found growing throughout the growing season in many regions.
Rich in vitamins A and C, this green also provides a good source of iron and potassium. The high fiber content supports digestive health, while the combination of nutrients makes it a valuable addition to a balanced diet. However, due to its oxalic acid content, those with kidney stones or certain health conditions may need to consume it in moderation. The leaves can be eaten raw in salads when young, but cooking helps reduce the oxalic acid content and mellows the tart flavor. Common culinary uses include adding it to soups, stews, and stir-fries, where it acts similarly to spinach. The leaves can also be blanched and frozen for later use, making it a versatile ingredient for those who forage or grow it in their gardens.
Compare Dock, raw
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