Vegetables · SOURCE-BASED NUTRITION
Borage, raw nutrition facts
SR Legacy
Borage, raw. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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Nutrition for your portion
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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 | 1.8 g | 3.6% |
| Carbohydrate, by difference | 3.06 g | 1.1% |
| Total lipid (fat) | 0.7 g | 0.9% |
| Fatty acids, total saturated | 0.17 g | 0.9% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 80 mg | 3.5% |
| Potassium, K | 470 mg | 10% |
| Calcium, Ca | 93 mg | 7.2% |
| Iron, Fe | 3.3 mg | 18.3% |
| Magnesium, Mg | 52 mg | 12.4% |
| Phosphorus, P | 53 mg | 4.2% |
| Zinc, Zn | 0.2 mg | 1.8% |
| Copper, Cu | 0.13 mg | 14.4% |
| Manganese, Mn | 0.35 mg | 15.2% |
| Selenium, Se | 0.9 µg | 1.6% |
| Vitamin A, RAE | 210 µg | 23.3% |
| Vitamin C, total ascorbic acid | 35 mg | 38.9% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Thiamin | 0.06 mg | 5% |
| Riboflavin | 0.15 mg | 11.5% |
| Niacin | 0.9 mg | 5.6% |
| Pantothenic acid | 0.04 mg | 0.8% |
| Vitamin B-6 | 0.08 mg | 4.9% |
| Folate, DFE | 13 µg | 3.3% |
| Vitamin B-12 | 0 µg | 0% |
| Ash | 1.44 g | — |
| Fatty acids, total monounsaturated | 0.21 g | — |
| Fatty acids, total polyunsaturated | 0.11 g | — |
| Fatty acids, total trans | 0 g | — |
| Folate, food | 13 µg | — |
| Folate, total | 13 µg | — |
| Folic acid | 0 µg | — |
| MUFA 16:1 | 0.19 g | — |
| MUFA 22:1 | 0.02 g | — |
| PUFA 18:2 | 0.11 g | — |
| Retinol | 0 µg | — |
| SFA 16:0 | 0.06 g | — |
| SFA 18:0 | 0.02 g | — |
| Vitamin A, IU | 4,200 iu | — |
| Water | 93 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 (38.9% DV), Vitamin A (23.3% DV) and Iron (18.3% 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 35 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 210 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 referenceIron: oxygen transport
This amount provides 3.3 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 referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.35 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 referenceMagnesium: energy, muscles and nerves
This amount provides 52 mg. Magnesium supports enzyme reactions, energy production, protein synthesis, and normal muscle and nerve function. 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 35 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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