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New Zealand Spinach
New zealand spinach, cooked, boiled, drained, with salt
12 kcal
Energy
0.2 g
Fat
0.0 g
Saturates
0.3 g
Sugar
0.9 g
Salt
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Caloric Ratio
Nutrition
Calories % Daily Value | ||
---|---|---|
Total Calories | 12 (51 kJ) | |
from Carbohydrate | 9 (36 kJ) | |
from Fat | 2 (6 kJ) | |
from Protein | 5 (22 kJ) | |
from Alcohol | 0 (0 kJ) |
Carbohydrates % Daily Value | ||
---|---|---|
Total Carbohydrates | 2.1 g | |
Dietary Fiber | 1.4 g | |
Starch | ~ | |
Sugars | 0.3 g | |
Sucrose | ~ | |
Glucose | ~ | |
Fructose | ~ | |
Lactose | ~ | |
Maltose | ~ | |
Galactose | ~ |
Fats & Fatty Acids % Daily Value | ||
---|---|---|
Total Fat | 0.2 g | |
Saturated Fat | 0.0 g | |
Butyric Acid | ~ | |
Caproic Acid | ~ | |
Caprylic Acid | ~ | |
Capric Acid | ~ | |
Lauric Acid | ~ | |
Tridecylic Acid | ~ | |
Myristic Acid | 4.0 mg | |
Pentadecanoic Acid | ~ | |
Palmitic Acid | 20.0 mg | |
Margaric Acid | ~ | |
Stearic Acid | 2.0 mg | |
Arachidic Acid | ~ | |
Behenic Acid | ~ | |
Lignoceric Acid | ~ | |
Monounsaturated Fat | 0.0 g | |
Myristoleic Acid | ~ | |
15:1 | ~ | |
Palmitoleic Acid | 2.0 mg | |
16:1 c | ~ | |
16:1 t | ~ | |
17:1 | ~ | |
Oleic Acid | 2.0 mg | |
18:1 c | ~ | |
18:1 t | ~ | |
Gadoleic Acid | ~ | |
Erucic Acid | ~ | |
22:1 c | ~ | |
22:1 t | ~ | |
Nervonic Acid | ~ | |
Polyunsaturated Fat | 0.1 g | |
Linoleic Acid | 11.0 mg | |
18:2 CLAs | ~ | |
18:2 n-6 c,c | ~ | |
18:2 t,t | ~ | |
18:2 i | ~ | |
18:2 t | ~ | |
Linolenic Acid | 56.0 mg | |
alpha-Linolenic Acid | ~ | |
gamma-Linolenic acid | ~ | |
Parinaric Acid | ~ | |
Eicosadienoic Acid | ~ | |
Eicosatrienoic Acid | ~ | |
20:3 n-3 | ~ | |
Dihomo-gamma-linolenic acid | ~ | |
Arachidonic Acid | ~ | |
20:4 n-6 | ~ | |
Timnodonic Acid | ~ | |
Clupanodonic Acid | ~ | |
Docosahexaenoic Acid | ~ | |
Trans Fat | 0.0 g | |
Omega-3 Fatty Acids | 56.0 mg | |
Omega-6 Fatty Acids | 11.0 mg |
Sterols % Daily Value | ||
---|---|---|
Cholesterol | 0.0 mg | |
Phytosterols | ~ | |
Campesterol | ~ | |
Stigmasterol | ~ | |
Beta-sitosterol | ~ |
Protein & Amino Acids % Daily Value | ||
---|---|---|
Protein | 1.3 g | |
Essential Aminos | ||
Histidine | ~ | |
Isoleucine | ~ | |
Leucine | ~ | |
Lysine | ~ | |
Methionine | ~ | |
Phenylalanine | ~ | |
Threonine | ~ | |
Tryptophan | ~ | |
Valine | ~ | |
Non-essential Aminos | ||
Alanine | ~ | |
Arginine | ~ | |
Aspartic Acid | ~ | |
Cystine | ~ | |
Glutamic Acid | ~ | |
Glycine | ~ | |
Proline | ~ | |
Serine | ~ | |
Tyrosine | ~ |
Other Nutrients % Daily Value | |
---|---|
Alcohol | 0.0 g |
Water | 94.8 g |
Ash | 1.6 g |
Caffiene | 0.0 mg |
Theobromine | 0.0 mg |
Vitamins % Daily Value | ||
---|---|---|
Betaine | ~ | |
Choline | ~ | |
Vitamin A | 3,622 IU | |
Vitamin B1 (thiamine) | 0.0 mg | |
Vitamin B2 (riboflavin) | 0.1 mg | |
Vitamin B3 (niacin) | 0.4 mg | |
Vitamin B5 (pantothenic acid) | 0.3 mg | |
Vitamin B6 (pyridoxine) | 0.2 mg | |
Vitamin B9 (folate) | 8 mcg | |
Vitamin B12 (cobalamin) | 0 mcg | |
Vitamin C | 16.0 mg | |
Vitamin D | 0 IU | |
Vitamin E | 2 IU | |
Vitamin K | 292 mcg |
Minerals % Daily Value | ||
---|---|---|
Calcium | 48.0 mg | |
Copper | 0.1 mg | |
Fluoride | ~ | |
Iron | 0.7 mg | |
Magnesium | 32.0 mg | |
Manganese | 0.5 mg | |
Phosphorus | 22.0 mg | |
Potassium | 102.0 mg | |
Sodium | 343.0 mg | |
Zinc | 0.3 mg |
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About New Zealand Spinach
Tetragonia tetragonioides (or previously T. expansa) is a leafy groundcover also known as New Zealand spinach, Warrigal greens, kokihi, sea spinach, Botany Bay spinach, tetragon and Cook's cabbage. It is native to New Zealand, Australia, Japan, Chile and Argentina. The species, rarely used by Maori or other indigenous people as a leaf vegetable, was first mentioned by Captain Cook. It was immediately picked, cooked, and pickled to help fight scurvy, and taken with the crew of the Endeavour. Read More
Tetragonia tetragonioides (or previously T. expansa) is a leafy groundcover also known as New Zealand spinach, Warrigal greens, kokihi, sea spinach, Botany Bay spinach, tetragon and Cook's cabbage. It is native to New Zealand, Australia, Japan, Chile and Argentina. The species, rarely used by Maori or other indigenous people as a leaf vegetable, was first mentioned by Captain Cook. It was immediately picked, cooked, and pickled to help fight scurvy, and taken with the crew of the Endeavour. It spread when the explorer and botanist Joseph Banks took seeds back to Kew Gardens during the latter half of the 18th century. For two centuries, T. tetragonioides was the only cultivated vegetable to have originated from Australia and New Zealand. The species prefers a moist environment for growth. The plant has a trailing habit, and will form a thick carpet on the ground or climb though other vegetation and hang downwards. The leaves of the plant are 3–15 cm long, triangular in shape, and bright green. The leaves are thick, and covered with tiny papillae that look like waterdrops on the top and bottom of the leaves. The flowers of the plant are yellow, and the fruit is a small, hard pod covered with small horns. The plant is a halophyte and grows well in saline ground.