Leeks, roasted in rapeseed oil
13-626
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 41kcal
- Energy (kJ)
- 171kJ
- Protein
- 1.7g
- Fat
- 1.9g
- Saturated fatty acids
- 0.15g
- Monounsaturated fatty acids
- 1.01g
- Polyunsaturated fatty acids
- 0.62g
- Carbohydrate
- 4.5g
- Total sugars
- 4.2g
- Fibre (AOAC)
- 3.1g
Minerals
- Salt
- Trace
- Sodium
- Trace
- Potassium
- 258mg
- Calcium
- 58mg
- Magnesium
- 8mg
- Phosphorus
- 26mg
- Iron
- 0.47mg
- Copper
- Trace
- Zinc
- Trace
- Chloride
- 66mg
- Manganese
- 0.22mg
- Selenium
- 1µg
- Iodine
- 2µg
Vitamins
- Carotene
- 22µg
- Retinol equivalent
- 4µg
- Vitamin D
- 0µg
- Vitamin E
- 0.73mg
- Thiamin
- 0.04mg
- Riboflavin
- 0.03mg
- Niacin
- 0.3mg
- Vitamin B6
- 0.14mg
- Vitamin B12
- 0µg
- Folate
- 17µg
- Vitamin C
- 2mg
Description
Calculated from raw. Water and fat analysed, 2017. 11 samples, mainly UK, trimmed and damaged outer leaves removed. Whole, sliced, halved and roasted for 25-40 minutes
References
PHE, Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre, 2017