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Artichoke, globe, raw

Globe artichoke is a vegetable eaten as an immature flower head. The figures here describe it raw. It consists mainly of water and provides small amounts of carbohydrate and protein, along with vitamins and minerals. Per 100g, it contains 2.7g of carbohydrate, 2.8g of protein, 68µg of folate and 360mg of potassium.

Folate supports normal blood cell formation, while potassium helps nerves and muscles function normally. Raw globe artichoke contains little fat, saturated fat or salt. Cooking and serving it with added salt, butter or sauces can change its nutritional content, so these raw figures may not reflect a prepared dish. Full nutritional figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

18 kcal

Energy

77 kJ

Gordura

0.2g

of which saturates

0.1g

Carbohydrate

2.7g

of which sugars

1.3g

Proteína

2.8g

Sal

0.07g

Água

85g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

15µg

Vitamina D

0µg

Vitamina E

0.19mg

Vitamina C

2mg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.05mg

Niacin (B3)

1.3mg

Vitamina B6

0.03mg

Vitamina B12

0µg

Ácido Fólico

68µg

Cálcio

41mg

Ferro

0.7mg

Magnésio

22mg

Phosphorus

38mg

Potássio

360mg

Sódio

27mg

Zinco

0.5mg

Copper

0.09mg

Selenium

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, boiled, weighed as served

8 kcal

1.2g

0.1g

–

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 (Literature sources). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

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

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 3 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente