Table 47. Nutrition Label Values of the 24 Top Vegetables as Published by the Food and Drug Administration.

Vegetable Calories Protein (g) Carbo.(g) Dietary Fat (g) Sodium Fiber (g) Vit. A Vit. C Calcium Iron

Asparagus (3.5)*

18

0

18

1

0

5

-

6

-

-

Bell Pepper (5.5)

25

1

5

1

0

2

2

130

-

-

Broccoli (5.5)

40

5

4

1

75

5

10

240

6

4

Cabbage (3)

18

1

3

0

30

2

-

70

4

-

Cantaloupe (5)

50

1

11

0

35

0

80

90

2

2

Carrot (3)

40

1

8

1

40

1

330

8

2

-

Cauliflower (3)

18

2

3

0

45

2

-

110

2

2

Celery (4)

20

1

4

0

140

2

-

15

4

-

Cucumber (3.5)

18

1

3

0

0

0

4

6

2

2

Green Bean (3)

14

1

2

0

0

3

2

8

4

-

Green Onion (1)

7

0

1

0

0

0

2

20

-

5

Honeydew (5)

50

1

12

0

50

1

-

40

-

2

Iceburg Lettuce (3)

20

1

4

0

10

1

2

4

-

-

Leaf Lettuce (3)

12

1

1

0

40

1

20

4

4

-

Mushroom (3)

25

3

3

0

0

0

-

2

-

-

Onion (5.5)

60

1

14

0

10

3

-

20

4

-

Potato (5.5)

110

3

23

0

10

3

-

50

-

8

Radish (3)

20

0

3

0

35

0

-

30

-

-

Summer Squash (3.5)

20

1

3

0

0

1

4

25

2

2

Sweet Corn (3)

75

3

17

1

15

1

5

10

-

3

Sweet Potato (4.5)

140

2

32

0

15

3

520

50

3

4

Tomato (5.5)

35

1

6

1

10

1

20

40

-

2

Watermelon (10)

80

1

19

0

10

1

8

25

-

2

United Fresh Fruit and Vegetable Association.

* Serving sizes noted in parentheses are in ounces.
- =less than 2% of U.S. RDA pf this nutrient.


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