Nutrition Calculator

Recipe name
Number of servings
IngredientUnitNumber of unitsAction
Spinach, rawdelete


Nutrition Facts
Serving Size100 g
Amount Per Serving23
% Daily Value *
Total Fat 0.4g 1 %
   Saturated Fat 0.1g 0 %
Sodium 79mg 3 %
Total Carbohydrate 3.6g 1 %
   Dietary Fiber 2.2g 8 %
   Sugar 0.4g
Protein 2.9g 6 %
Vitamin D 0mcg 0 %
Calcium 99mg 8 %
Iron 2.71mg 15 %
Potassium 558mg 12 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2,000 calories a day is used for general nutrition advice.
Meal, calories by source

Meal, percentiles
Badges: low fat

Meal nutrition facts and analysis per serving

NutrientAmount DV
Betaine102.6 mg
Choline19.3 mg
    Folate194 mcg
    Folic acid0 mcg
Niacin0.724 mg5 %
Pantothenic acid0.065 mg1 %
Riboflavin0.189 mg15 %
Thiamin0.078 mg6 %
Vitamin A9377 IU188 %
    Vitamin A, RAE469 mcg
    Carotene, alpha0 mcg
    Carotene, beta5626 mcg
    Cryptoxanthin, beta0 mcg
    Lutein + zeaxanthin12198 mcg
    Lycopene0 mcg
Vitamin B120 mcg0 %
    Vitamin B12, added0 mcg
Vitamin B60.195 mg15 %
Vitamin C28.1 mg31 %
Vitamin D0 mcg0 %
Vitamin E (alpha-tocopherol)2.03 mg9 %
    Vitamin E, added0 mg
    Tocopherol, beta0 mg
    Tocopherol, delta0 mg
    Tocopherol, gamma0.18 mg
    Tocotrienol, alpha0 mg
    Tocotrienol, beta0 mg
    Tocotrienol, delta0 mg
    Tocotrienol, gamma0 mg
Vitamin K482.9 mcg402 %

NutrientAmount DV
Calcium, Ca99 mg8 %
Copper, Cu0.13 mg14 %
Iron, Fe2.71 mg15 %
Magnesium, Mg79 mg20 %
Manganese, Mn0.897 mg39 %
Phosphorus, P49 mg7 %
Potassium, K558 mg12 %
Selenium, Se1 mcg2 %
Sodium, Na79 mg3 %
Zinc, Zn0.53 mg5 %

Proteins and Aminoacids
NutrientAmount DV
Protein2.86 g6 %
  Alanine0.142 g
  Arginine0.162 g
  Aspartic acid0.24 g
  Cystine0.035 g
  Glutamic acid0.343 g
  Glycine0.134 g
  Histidine0.064 g9 %
  Isoleucine0.147 g10 %
  Leucine0.223 g8 %
  Lysine0.174 g8 %
  Methionine0.053 g
  Phenylalanine0.129 g
  Proline0.112 g
  Serine0.104 g
  Threonine0.122 g12 %
  Tryptophan0.039 g14 %
  Tyrosine0.108 g
  Valine0.161 g9 %
  Phenylalanine + Tyrosine0.237 g14 %
  Methionine + Cysteine0.053 g5 %

NutrientAmount DV
Carbohydrate3.63 g1 %
Fiber2.2 g8 %
Sugars0.42 g
  Fructose0.15 g
  Galactose0.1 g
  Glucose (dextrose)0.11 g
  Lactose0 g
  Maltose0 g
  Sucrose0.07 g

Fats and Fatty Acids

Meal, fatty acids by type
NutrientAmount DV
Fat0.39 g0 %
  Saturated fatty acids0.063 g0 %
    Butanoic acid0 g
    Decanoic acid0 g
    Dodecanoic acid0 g
    Hexadecanoic acid0.049 g
    Hexanoic acid0 g
    Octadecanoic acid0.004 g
    Octanoic acid0 g
    Tetradecanoic acid0.01 g
  Monounsaturated fatty acids0.01 g
    Docosenoic acid0 g
    Eicosenoic acid0 g
    Hexadecenoic acid0.005 g
    Octadecenoic acid0.005 g
  Polyunsaturated fatty acids0.165 g
    Eicosatetraenoic acid0 g
    Octadecadienoic acid0.026 g
    Octadecatetraenoic acid0 g
    Octadecatrienoic acid0.138 g
  Fatty acids, total trans0 g

NutrientAmount DV
Cholesterol0 mg0 %
Phytosterols9 mg

NutrientAmount DV
Alcohol, ethyl0 g
Ash1.72 g
Caffeine0 mg
Docosahexaenoic n-3 acid (DHA)0 g
Docosapentaenoic n-3 acid (DPA)0 g
Eicosapentaenoic n-3 acid (EPA)0 g
Theobromine0 mg
Tocopherol, alpha2.03 mg
Vitamin D (D2 + D3), International Units0 IU
Water91.4 g

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Nutrition calculator: computes nutrition value of a meal Daily values are based on 2000 calorie diet and 155 lbs (70 kg) body weight (change). Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. Data from USDA National Nutrient Database for Standard Reference.
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