Pokeberry shoots, (poke), 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 | 136 MG | 151% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.3 MG | 25% | |
| Niacin | 1.2 MG | 8% | |
| Pantothenic acid | 0.0 MG | 1% | |
| Vitamin B-6 | 0.1 MG | 9% | |
| Folate, total | 16 UG | 4% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 435 UG | 48% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 53 MG | 4% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 44 MG | 4% | |
| Potassium, K | 242 MG | 5% | |
| Sodium, Na | 23 MG | 1% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.2 MG | 17% | |
| Manganese, Mn | 0.4 MG | 18% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Very low in calories (23 kcal per 100g), suitable for weight management.
- Very low in fat (0.4g per 100g).
- Rich source of Vitamin C, total ascorbic acid (151% of Daily Value per 100g).
- Good source of Riboflavin (25% DV).
- Good source of Vitamin A, RAE (48% DV).
About Pokeberry shoots, (poke), raw
These tender young shoots are a wild spring green that has been foraged in parts of North America for generations. When harvested early and properly prepared, they offer a low-calorie, nutrient-dense option with a mild, slightly nutty flavor. They provide a decent amount of protein for a vegetable, along with a modest dose of dietary fiber that supports digestion. The vitamin and mineral content is notable for a wild green, contributing to overall micronutrient intake, though exact levels can vary depending on growing conditions.
It's important to note that only the youngest shoots should be used, as older parts of the plant contain toxic compounds. Proper cooking is essential—boiling in multiple changes of water helps remove harmful substances. Once safely prepared, they can be sautéed with garlic and olive oil, added to soups and stews, or even battered and fried for a crispy treat. They're sometimes compared to asparagus in texture and can be a seasonal addition to salads or grain bowls for those familiar with their safe preparation.
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