Free Recipe Food Values of Spring Greens
Recipe Type: Free Misc Recipes
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Recipe Serves: 1
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Food Values of Spring Greens Preparation
Values in this chart are for 100 grams of the edible portion of the plant. Iceberg lettuce is included for comparison. The source of this information is USDA Agriculture Handbook No. 8, Composition of Foods (U.S. Government Printing Office, October 1975). Plant Protein Calories Iron Vit. A Vit. C Calcium g mg IU mg mg Iceberg lettuce 0.9 13 0.4 330 8 20 Endive 1.7 20 1.7 3300 10 81 Purslane 1.7 21 3.5 2500 25 103 Lamb’s-quarters 4.2 43 1.2 11600 80 309 Dandelion 2.7 45 3.1 14000 35 187 Parsley 3.6 44 6.2 8500 172 203 Watercress 2.2 19 1.6 4900 119 151 Spinach 3.2 26 3.1 8100 51 91 Asparagus 2.5 26 1.0 900 33 22 From Portia Meares’s Spring Tonics article in The Herb Companion. April/May 1993, Vol. 5, No. 4. Pg. 45. Posted by Cathy Harned. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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