Table 1.
Nutritional contents/composition in upper parts of B. pilosa (values per 100 g edible portion)
| Plant | E (kcal) | P (g) | C (g) | F (g) | M (%) | F (g) | A (g) | Ca (g) | P (g) | I (µg) | C1 (mg) | Z (µg) | R (mg) | Va (µg) | As (mg) | Fo (µg) | Ma (mg) |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Raw | 43.0 | 3.8 | 8.4 | 0.5 | 85.1 | 3.9 | 2.2 | 0.34 | 0.067 | 40.4 | 1.8 | 0.80 | 0.2 | 985 | 23 | 351 | 135 |
| Dried | 33.0 | 2.8 | 6.0 | 0.6 | 88.6 | 1.3 | 2.0 | 0.11 | 0.039 | 2.3 | – | – | – | – | – | – | – |
(–) not calculated
E energy, P protein, C carbohydrate, F fat, M moisture, F fiber, A ash, Ca calcium, P phosphorus, I iron, C1 carotene, Z zinc, Va vitamin A, As ascorbic acid, R ribolflavin, Ma magnesium
Sources Young et al. (2010), Orech et al. (2007), Food and Nutrition Division (1997), and Uushiku et al. (2010)