Leeks, (bulb and lower-leaf portion), freeze-dried nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Leeks, (bulb and lower-leaf portion), freeze-dried
| Calories ⓘ Calories for selected serving | 321 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 64 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | -39 (alkaline) |
Leeks, (bulb and lower-leaf portion), freeze-dried calories (kcal)
| Calories for different serving sizes of leeks, (bulb and lower-leaf portion), freeze-dried | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 321 | |
| Calories in 1 tbsp | 1 | 0.2 g |
| Calories in 0.25 cup | 3 | 0.8 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
42µg of 900µg
4.7%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
354mg of 90mg
393%
Vitamin B1:
2.4mg of 1mg
200%
Vitamin B2:
1.2mg of 1mg
92%
Vitamin B3:
11mg of 16mg
66%
Vitamin B5:
2.3mg of 5mg
46%
Vitamin B6:
3.6mg of 1mg
279%
Folate:
1098µg of 400µg
275%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 30%
15.2 g of 50 g
15.2 g (30% of DV )
Fats:
Daily Value: 3%
2.1 g of 65 g
2.1 g (3% of DV )
Carbs:
Daily Value: 25%
74.7 g of 300 g
74.7 g (25% of DV )
Water:
Daily Value: 0%
2 g of 2,000 g
2 g (0% of DV )
Other:
6.1 g
6.1 g
Protein quality breakdown
Tryptophan:
351mg of 280mg
125%
Threonine:
1920mg of 1,050mg
183%
Isoleucine:
1575mg of 1,400mg
113%
Leucine:
2919mg of 2,730mg
107%
Lysine:
2358mg of 2,100mg
112%
Methionine:
540mg of 1,050mg
51%
Phenylalanine:
1677mg of 1,750mg
96%
Valine:
1716mg of 1,820mg
94%
Histidine:
759mg of 700mg
108%
Fat type information
Saturated fat:
0.28 g
Monounsaturated fat:
0.03 g
Polyunsaturated fat:
1.2 g
Fiber content ratio for Leeks, (bulb and lower-leaf portion), freeze-dried
Sugar:
0 g
Fiber:
10 g
Other:
64 g
All nutrients for Leeks, (bulb and lower-leaf portion), freeze-dried per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 14µg | 2% | 46% | |
| Calories | 321kcal | 16% | 27% |
6.8 times more than Orange
|
| Protein | 15g | 36% | 34% |
5.4 times more than Broccoli
|
| Fats | 2.1g | 3% | 66% |
15.9 times less than Cheese
|
| Vitamin C | 118mg | 131% | 10% |
2.2 times more than Lemon
|
| Net carbs | 64g | N/A | 11% |
1.2 times more than Chocolate
|
| Carbs | 75g | 25% | 7% |
2.6 times more than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 161mg | 38% | 12% |
1.2 times more than Almonds
|
| Calcium | 360mg | 36% | 8% |
2.9 times more than Milk
|
| Potassium | 2400mg | 71% | 5% |
16.3 times more than Cucumber
|
| Iron | 7.6mg | 95% | 8% |
2.9 times more than Beef broiled
|
| Fiber | 10g | 42% | 10% |
4.3 times more than Orange
|
| Copper | 0.66mg | 73% | 18% |
4.6 times more than Shiitake
|
| Zinc | 0.66mg | 6% | 63% |
9.6 times less than Beef broiled
|
| Phosphorus | 346mg | 49% | 14% |
1.9 times more than Chicken meat
|
| Sodium | 35mg | 2% | 77% |
14 times less than White bread
|
| Manganese | 2.6mg | 115% | 27% | |
| Selenium | 5.7µg | 10% | 66% | |
| Vitamin B1 | 0.8mg | 67% | 12% |
3 times more than Pea raw
|
| Vitamin B2 | 0.4mg | 31% | 18% |
3.1 times more than Avocado
|
| Vitamin B3 | 3.5mg | 22% | 47% |
2.7 times less than Turkey meat
|
| Vitamin B5 | 0.77mg | 15% | 43% |
1.5 times less than Sunflower seeds
|
| Vitamin B6 | 1.2mg | 93% | 13% |
10.2 times more than Oats
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Trans fat | 0g | N/A | 100% |
N/A
|
| Folate | 366µg | 92% | 16% |
6 times more than Brussels sprouts
|
| Saturated fat | 0.28g | 1% | 74% |
21.1 times less than Beef broiled
|
| Monounsaturated fat | 0.03g | N/A | 87% |
337.9 times less than Avocado
|
| Polyunsaturated fat | 1.2g | N/A | 42% |
40.6 times less than Walnut
|
| Tryptophan | 0.12mg | 0% | 76% |
2.6 times less than Chicken meat
|
| Threonine | 0.64mg | 0% | 70% |
1.1 times less than Beef broiled
|
| Isoleucine | 0.53mg | 0% | 73% |
1.7 times less than Salmon raw
|
| Leucine | 0.97mg | 0% | 74% |
2.5 times less than Tuna Bluefin
|
| Lysine | 0.79mg | 0% | 73% |
1.7 times more than Tofu
|
| Methionine | 0.18mg | 0% | 77% |
1.9 times more than Quinoa
|
| Phenylalanine | 0.56mg | 0% | 73% |
1.2 times less than Egg
|
| Valine | 0.57mg | 0% | 74% |
3.5 times less than Soybean raw
|
| Histidine | 0.25mg | 0% | 76% |
3 times less than Turkey meat
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 321
% Daily Value*
3.2%
Total Fat
2.1g
1.3%
Saturated Fat 0.28g
0
Trans Fat
0g
0
Cholesterol 0mg
1.5%
Sodium 35mg
25%
Total Carbohydrate
75g
42%
Dietary Fiber
10g
Total Sugars 0g
Includes ? g Added Sugars
Protein
15g
Vitamin D
0mcg
0
Calcium
360mg
36%
Iron
7.6mg
95%
Potassium
2400mg
71%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.