Cardoon · Cynara cardunculus

Cardoon, cooked, boiled, drained, with salt

Nutrition facts per 100 g · edible portion

Vegetables

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3 forms & preparations

Cardoon, cooked, boiled, drained, with salt Cardoon, cooked, boiled, drained, without salt Cardoon, raw

Vegan Keto-friendly Gluten-free Dairy-free

Dietary labels are inferred automatically from Cardoon, cooked, boiled, drained, with salt's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

20 kcal Calories

0.8 g Protein

4.7 g Carbs

0.1 g Fat

Good nutrient density 28/100

How many beneficial nutrients Cardoon, cooked, boiled, drained, with salt delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Cardoon, cooked, boiled, drained, with salt come from — the split across carbs, fat & protein.

20 kcal / serving

82% from carbs

Carbs 82%

4.7 g per serving
Fat 4%

0.1 g per serving
Protein 13%

0.8 g per serving

What Cardoon, cooked, boiled, drained, with salt is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value.

Magnesium10%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	4.7 g	2%
Dietary Fiber	1.7 g	6%

Fats & Fatty Acids	Amount	% DV
Total Fat	0.1 g	0%
Saturated Fat	0.0 g	0%
Monounsaturated Fat	0.0 g	—
Polyunsaturated Fat	0.0 g	—
Trans Fat	0.0 g	—
Omega-6 Fatty Acids	44.0 mg	—
Palmitic Acid	10.0 mg	—
Stearic Acid	2.0 mg	—
Palmitoleic Acid	0.0 mg	—
Oleic Acid	20.0 mg	—
Gadoleic Acid	0.0 mg	—
Linoleic Acid	44.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	0.8 g	2%

Vitamins	Amount	% DV
Vitamin A (RAE)	0.0 mcg	0%
Vitamin C	1.7 mg	2%
Vitamin D	0.0 mcg	0%
Vitamin E	~	—
Vitamin K	~	—
Thiamin (B1)	0.0 mg	2%
Riboflavin (B2)	0.0 mg	2%
Niacin (B3)	0.3 mg	2%
Vitamin B6	0.0 mg	2%
Folate (B9)	22.0 mcg	6%
Vitamin B12	0.0 mcg	0%
Pantothenic Acid (B5)	0.1 mg	2%

Minerals	Amount	% DV
Calcium	72.0 mg	6%
Iron	0.7 mg	4%
Magnesium	43.0 mg	10%
Phosphorus	23.0 mg	2%
Potassium	392.0 mg	8%
Sodium	412.0 mg	18%
Zinc	0.2 mg	2%
Copper	0.0 mg	3%
Manganese	0.1 mg	6%
Selenium	1.0 mcg	2%

Sterols	Amount	% DV
Cholesterol	0.0 mg	0%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	~	—
Caffeine	~	—
Theobromine	~	—
Ash	0.9 g	—

About Cardoon, cooked, boiled, drained, with salt

The cardoon (Cynara cardunculus), also called the artichoke thistle, is a tall, silvery Mediterranean plant closely related to the globe artichoke, but grown for its thick, fleshy leaf stalks rather than its flower buds. The celery-like ribs have a tender texture and a pleasantly bitter, nutty, artichoke-like flavor. Cardoons are low in calories and provide fiber, potassium, and folate. Because the raw stalks are bitter and stringy, they are trimmed of their tough strings, often soaked to tame the bitterness, then braised, boiled, baked, or breaded and fried until tender.

A staple of Italian, Spanish, and French cooking, cardoons are gratineed with cheese, simmered into stews, and dipped into the warm anchovy-garlic bagna cauda of Piedmont. The dried flowers are even used to curdle milk for certain cheeses. Choose firm, pale stalks, and store cardoons wrapped in the refrigerator.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.