Vegetables · SOURCE-BASED NUTRITION
Cornsalad, raw nutrition facts
SR Legacy
Cornsalad, raw. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 21 kcal | — |
| Protein | 2 g | 4% |
| Carbohydrate, by difference | 3.6 g | 1.3% |
| Total lipid (fat) | 0.4 g | 0.5% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 4 mg | 0.2% |
| Potassium, K | 459 mg | 9.8% |
| Calcium, Ca | 38 mg | 2.9% |
| Iron, Fe | 2.18 mg | 12.1% |
| Magnesium, Mg | 13 mg | 3.1% |
| Phosphorus, P | 53 mg | 4.2% |
| Zinc, Zn | 0.59 mg | 5.4% |
| Copper, Cu | 0.13 mg | 14.9% |
| Manganese, Mn | 0.36 mg | 15.6% |
| Selenium, Se | 0.9 µg | 1.6% |
| Vitamin A, RAE | 355 µg | 39.4% |
| Vitamin C, total ascorbic acid | 38.2 mg | 42.4% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Thiamin | 0.07 mg | 5.9% |
| Riboflavin | 0.09 mg | 6.7% |
| Niacin | 0.42 mg | 2.6% |
| Pantothenic acid | 0.04 mg | 0.8% |
| Vitamin B-6 | 0.27 mg | 16.1% |
| Folate, DFE | 14 µg | 3.5% |
| Vitamin B-12 | 0 µg | 0% |
| Alanine | 0.09 g | — |
| Arginine | 0.09 g | — |
| Ash | 1.2 g | — |
| Aspartic acid | 0.18 g | — |
| Cystine | 0.02 g | — |
| Fatty acids, total trans | 0 g | — |
| Folate, food | 14 µg | — |
| Folate, total | 14 µg | — |
| Folic acid | 0 µg | — |
| Glutamic acid | 0.2 g | — |
| Glycine | 0.08 g | — |
| Histidine | 0.04 g | — |
| Isoleucine | 0.1 g | — |
| Leucine | 0.13 g | — |
| Lysine | 0.1 g | — |
| Methionine | 0.03 g | — |
| Phenylalanine | 0.09 g | — |
| Proline | 0.08 g | — |
| Retinol | 0 µg | — |
| Serine | 0.06 g | — |
| Threonine | 0.08 g | — |
| Tryptophan | 0.03 g | — |
| Tyrosine | 0.04 g | — |
| Valine | 0.1 g | — |
| Vitamin A, IU | 7,090 iu | — |
| Water | 92.8 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin C (42.4% DV), Vitamin A (39.4% DV) and Vitamin B6 (16.1% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin C: collagen and antioxidant function
This amount provides 38.2 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin A: vision and immune function
This amount provides 355 µg. Vitamin A supports normal vision, immune function, growth and cell development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin B6: metabolism and brain development
This amount provides 0.27 mg. Vitamin B6 supports many enzyme reactions involved in metabolism, brain development and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.36 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCopper: iron metabolism and nerves
This amount provides 0.13 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceIron: oxygen transport
This amount provides 2.18 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin C
This amount provides 38.2 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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