Vegetables Nutrition Facts
Fresh leafy greens, root crops, cruciferous vegetables, and herbs.
Broccoli, raw
Spinach, experimental high-nitrate agronomic trial sample, raw
Spinach, cooked, boiled, drained, without salt
Potatoes, russet, flesh and skin, raw
| Food Item | Calories | Protein | Total Carbs | Total Fat | Sodium | Default Portion |
|---|---|---|---|---|---|---|
| Foundation Broccoli, raw | 34 kcal | 2.8g | 6.6g | 0.4g | 33mg | 1 cup chopped (approx. 91g) (91g) |
| Experimental Spinach, experimental high-nitrate agronomic trial sample, raw | 23 kcal | 2.9g | 3.6g | 0.4g | 79mg | 1 cup, raw leaves (approx. 30g) (30g) |
| Foundation Spinach, cooked, boiled, drained, without salt | 41 kcal | 5.4g | 6.8g | 0.8g | 126mg | 1 cup cooked (approx. 180g) (180g) |
| Foundation Potatoes, russet, flesh and skin, raw | 79 kcal | 2.1g | 18.1g | 0.1g | 6mg | 1 medium potato (approx. 213g / 2-1/4" to 3-1/4" dia) (213g) |
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Nutrition Information Source & Verification
Audited against primary restaurant disclosures & FDA 21 CFR § 101.9 nutritional standards.
USDA FoodData Central Database
Nutrient standards and portion measurements for Vegetables.
FDA Food Labeling Guide (21 CFR § 101.9)
Federal nutrition facts panel specifications and % Daily Value references.
Direct Source Data vs. Mathematical Calculations
Calories, Total Fat, Saturated Fat, Trans Fat, Cholesterol, Sodium, Carbohydrates, Fiber, Sugar, Protein, and Serving Sizes are pulled directly from verified brand dossiers.
% Daily Values (% DV) are computed based on FDA 2,000-calorie reference intake. Macronutrient distributions use standard 4-4-9 Atwater energy density ratios.