Fruits · SOURCE-BASED NUTRITION
Pokeberry shoots, (poke), cooked, boiled, drained, with salt nutrition facts
SR Legacy
Pokeberry shoots, (poke), cooked, boiled, drained, with salt. 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 | 20 kcal | — |
| Protein | 2.3 g | 4.6% |
| Carbohydrate, by difference | 3.1 g | 1.1% |
| Total lipid (fat) | 0.4 g | 0.5% |
| Fiber, total dietary | 1.5 g | 5.4% |
| Total Sugars | 1.6 g | — |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 254 mg | 11% |
| Potassium, K | 184 mg | 3.9% |
| Calcium, Ca | 53 mg | 4.1% |
| Iron, Fe | 1.2 mg | 6.7% |
| Magnesium, Mg | 14 mg | 3.3% |
| Phosphorus, P | 33 mg | 2.6% |
| Zinc, Zn | 0.19 mg | 1.7% |
| Copper, Cu | 0.13 mg | 14% |
| Manganese, Mn | 0.34 mg | 14.6% |
| Selenium, Se | 0.9 µg | 1.6% |
| Vitamin A, RAE | 435 µg | 48.3% |
| Vitamin C, total ascorbic acid | 82 mg | 91.1% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 0.85 mg | 5.7% |
| Vitamin K (phylloquinone) | 108 µg | 90% |
| Thiamin | 0.07 mg | 5.8% |
| Riboflavin | 0.25 mg | 19.2% |
| Niacin | 1.1 mg | 6.9% |
| Pantothenic acid | 0.04 mg | 0.8% |
| Vitamin B-6 | 0.11 mg | 6.5% |
| Folate, DFE | 9 µg | 2.3% |
| Vitamin B-12 | 0 µg | 0% |
| Choline, total | 0.3 mg | 0.1% |
| Ash | 1.3 g | — |
| Betaine | 0.2 mg | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 5,220 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Fatty acids, total trans | 0 g | — |
| Folate, food | 9 µg | — |
| Folate, total | 9 µg | — |
| Folic acid | 0 µg | — |
| Lutein + zeaxanthin | 1,750 µg | — |
| Lycopene | 0 µg | — |
| Retinol | 0 µg | — |
| Theobromine | 0 mg | — |
| Vitamin A, IU | 8,700 iu | — |
| Vitamin E, added | 0 mg | — |
| Water | 92.9 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 (91.1% DV), Vitamin K (90% DV) and Vitamin A (48.3% 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 82 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 K: blood clotting and bone metabolism
This amount provides 108 µg. Vitamin K is needed for normal blood clotting and proteins involved in bone metabolism. 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 435 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 referenceRiboflavin (B2): energy and cell growth
This amount provides 0.25 mg. Riboflavin helps convert food into energy and supports cell growth, development and 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 0.34 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 referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin C
This amount provides 82 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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