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Spinach

The scientific name for this fruit: Nutritional Value: Nutritional Value:

Spinach, raw

Scientific Name: Spinacia oleracea

NDB No: 11457

Nutrient	Units	Value per 100 grams of edible portion	Number of Data Points	Std. Error
Proximates
Water	g	91.40	1	0
Energy	kcal	23	0	0
Energy	kj	97	0	0
Protein	g	2.86	9	0.112
Total lipid (fat)	g	0.39	7	0.032
Ash	g	1.72	8	0.035
Carbohydrate, by difference	g	3.63	0	0
Fiber, total dietary	g	2.2	1	0
Sugars, total	g	0.42	0	0
Sucrose	g	0.07	8	0.036
Glucose (dextrose)	g	0.11	8	0.032
Fructose	g	0.15	8	0.07
Lactose	g	0.00	1	0
Maltose	g	0.00	1	0
Galactose	g	0.10	1	0
Minerals
Calcium, Ca	mg	99	9	4.996
Iron, Fe	mg	2.71	10	0.522
Magnesium, Mg	mg	79	7	4.794
Phosphorus, P	mg	49	7	3.479
Potassium, K	mg	558	10	28.703
Sodium, Na	mg	79	10	10.835
Zinc, Zn	mg	0.53	7	0.039
Copper, Cu	mg	0.130	7	0.007
Manganese, Mn	mg	0.897	6	0.048
Selenium, Se	mcg	1.0	5	0.335
Vitamins
Vitamin C, total ascorbic acid	mg	28.1	7	4.129
Thiamin	mg	0.078	9	0.008
Riboflavin	mg	0.189	9	0.008
Niacin	mg	0.724	9	0.032
Pantothenic acid	mg	0.065	6	0.008
Vitamin B-6	mg	0.195	6	0.008
Folate, total	mcg	194	6	35.597
Folic acid	mcg	0	0	0
Folate, food	mcg	194	6	35.597
Folate, DFE	mcg_DFE	194	0	0
Vitamin B-12	mcg	0.00	0	0
Vitamin A, IU	IU	9377	0	0
Vitamin A, RAE	mcg_RAE	469	0	0
Retinol	mcg	0	0	0
Vitamin E (alpha-tocopherol)	mg	2.03	7	0.152
Tocopherol, beta	mg	0.00	7	0
Tocopherol, gamma	mg	0.18	7	0.036
Tocopherol, delta	mg	0.00	7	0
Vitamin K (phylloquinone)	mcg	482.9	1	0
Lipids
Fatty acids, total saturated	g	0.063	0	0
4:0	g	0.000	0	0
6:0	g	0.000	0	0
8:0	g	0.000	0	0
10:0	g	0.000	0	0
12:0	g	0.000	0	0
14:0	g	0.010	1	0
16:0	g	0.049	1	0
18:0	g	0.004	1	0
Fatty acids, total monounsaturated	g	0.010	0	0
16:1 undifferentiated	g	0.005	1	0
18:1 undifferentiated	g	0.005	1	0
20:1	g	0.000	0	0
22:1 undifferentiated	g	0.000	0	0
Fatty acids, total polyunsaturated	g	0.165	0	0
18:2 undifferentiated	g	0.026	1	0
18:3 undifferentiated	g	0.138	1	0
18:4	g	0.000	0	0
20:4 undifferentiated	g	0.000	0	0
20:5 n-3	g	0.000	0	0
22:5 n-3	g	0.000	0	0
22:6 n-3	g	0.000	0	0
Cholesterol	mg	0	0	0
Phytosterols	mg	9	0	0
Amino acids
Tryptophan	g	0.039	19	0
Threonine	g	0.122	19	0
Isoleucine	g	0.147	19	0
Leucine	g	0.223	19	0
Lysine	g	0.174	23	0
Methionine	g	0.053	23	0
Cystine	g	0.035	8	0
Phenylalanine	g	0.129	19	0
Tyrosine	g	0.108	8	0
Valine	g	0.161	19	0
Arginine	g	0.162	18	0
Histidine	g	0.064	18	0
Alanine	g	0.142	7	0
Aspartic acid	g	0.240	7	0
Glutamic acid	g	0.343	7	0
Glycine	g	0.134	7	0
Proline	g	0.112	6	0
Serine	g	0.104	7	0
Other
Alcohol, ethyl	g	0.0	0	0
Caffeine	mg	0	0	0
Theobromine	mg	0	0	0
Carotene, beta	mcg	5626	5	766.716
Carotene, alpha	mcg	0	4	0
Cryptoxanthin, beta	mcg	0	4	0
Lycopene	mcg	0	7	0
Lutein + zeaxanthin	mcg	12198	7	1930.873

USDA National Nutrient Database for Standard Reference, Release 17 (2004)

Nutrient value of other portions visit " http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/measure.pl "
Enviroment:
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Below is a listing of fruits and vegetables that are contain within Juice Plus+(R) and the vitamins and minerals that they typically contain:
.
Apples - a good source of boron, cellulose and pectin.
Cherry - A Rich source of calcium, vitamin C, anthocyamins, iron and potassium
Cranberry - Stong antibotic and antiviral elements.
Date - High in Natural aaspirin and boron.
Orange - Contains carotene, terpenes an flavonoids, vitamin C.
Papaya - A rich source of vitamin A and potassium. Long history of usage in helping digestion.
Peach - A Source of boron. Contains powerful antioxidants, vitamin C and beta carotene.
Pineapple - High in bromelain and maganese. Also a good source of vitamin C
Prune (not treated with sulfur) - Hhig in fiber, sorbitol and natural asprin.
.
Tomato - a rich source of lycopenes. Also high in beta cartoene and vitamin C
Beet - High in folic acid. contains iron, calcium, potassium.
Broccoli - High in beta carotene. High in calcium, iron, vitamin A super source of chromium.
Cabbage - Contains numerous antioxidants. High in calcium and potassium.
Carrot - A super source of beta carotene. High in vitamin A and C as well as pectin, fluorine and potassium.
Kale - A rich source of many antioxidants. High in calcium, iron, vitamin, A and C.
Parsley - High concentrations of antioxidants, including monoterpenes, phthalides, polyacetylenes. Rich source of folic acid, iron, and vitamins A and C.
Spinach - A super source ofantioxidants and rich in fiber. High in potassium, iron, calcium. and vitamin C.
Barley (no guten) - High in phosphorus, iron and vitamin B. Oats (no Guten) - High ion calcuim, iron, potassium and vitamins B1, B2, and B3.