Food values of spring greens

1 info below

Ingredients

Quantity Ingredient
1 Info below
g mg IU mg mg

Directions

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 Iceberg lettuce 0.9 13 ⅖ 330 8 20 Endive 1.7 20 1.7 3300 10 81 Purslane 1.7 21 3½ 2500 25 103 Lamb's-quarters 4⅕ 43 1⅕ 11600 80 309 Dandelion 2.7 45 3⅒ 14000 35 187 Parsley 3⅗ 44 6⅕ 8500 172 203 Watercress 2⅕ 19 1⅗ 4900 119 151 Spinach 3⅕ 26 3⅒ 8100 51 91 Asparagus 2½ 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.

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