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Artichoke, globe, base of leaves and heart, boiled in unsalted water

Globe artichoke is a vegetable; the figures here describe the base of the leaves and the heart, boiled in unsalted water. It provides carbohydrate and protein, as well as vitamins and minerals. Per 100g, it contains 2.7g of carbohydrate, 2.9g of protein, 50µg of folate and 0.04g of salt.

Protein contributes to the growth and repair of body tissues, while folate is needed for normal cell division and the formation of red blood cells. The salt content shown is for cooking without added salt; adding salt, sauces or dressings will change the nutritional content. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

18 kcal

Energía

78 kJ

Grasa

0.2g

of which saturates

0.1g

Carbohydrate

2.7g

of which sugars

1.3g

Proteína

2.9g

Sal

0.04g

Agua

84g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

15µg

Vitamina D

0µg

Vitamina E

0.19mg

Vitamina C

1mg

Thiamin (B1)

Trace

Riboflavin (B2)

0.02mg

Niacin (B3)

1mg

Vitamin B6

0.02mg

Vitamina B12

0µg

Ácido fólico

50µg

Calcio

44mg

Hierro

0.5mg

Magnesio

27mg

Phosphorus

40mg

Potasio

330mg

Sodio

15mg

Zinc

0.5mg

Cobre

0.09mg

Selenio

Trace

Other types of artichoke

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Artichoke, Jerusalem, boiled in unsalted water, flesh only

41 kcal

1.6g

0.1g

–

Artichoke, globe, boiled, weighed as served

8 kcal

1.2g

0.1g

–

Artichoke, globe, raw

18 kcal

2.8g

0.2g

–

About these figures

Values are per 100g of the food as described (Base of leaves and heart; boiled 35 minutes). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente