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Artichoke, globe, boiled, weighed as served

Globe artichoke is the flower bud of a thistle plant, eaten as a vegetable. The figures here describe artichoke boiled in unsalted water and weighed as served. Per 100g, it provides 1.2g of carbohydrate, 1.2g of protein, 21µg of folate and 140mg of potassium.

Folate supports normal blood cell formation, while potassium helps nerves and muscles work normally. The salt content shown relates to preparation without added salt. Adding salt during cooking or serving artichoke with salted butter or sauces can change its salt, fat and energy content. Full nutrient figures for the boiled artichoke are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

8 kcal

Energía

34 kJ

Grasa

0.1g

of which saturates

Trace

Carbohydrate

1.2g

of which sugars

0.6g

Proteína

1.2g

Sal

0.02g

Agua

36g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

6µg

Vitamina D

0µg

Vitamina E

0.08mg

Vitamina C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

0.01mg

Niacin (B3)

0.4mg

Vitamin B6

0.01mg

Vitamina B12

0µg

Ácido fólico

21µg

Calcio

19mg

Hierro

0.2mg

Magnesio

12mg

Phosphorus

17mg

Potasio

140mg

Sodio

6mg

Zinc

0.2mg

Cobre

0.04mg

Selenio

Trace

Other types of artichoke

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

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

18 kcal

2.9g

0.2g

–

Artichoke, globe, raw

18 kcal

2.8g

0.2g

–

Artichoke, Jerusalem, boiled in unsalted water, flesh only

41 kcal

1.6g

0.1g

–

About these figures

Values are per 100g of the food as described (Calculated from boiled in unsalted water). "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