Japan — MEXT STDT
Bitter melon, fruit, sautéed
Per-100 g nutrient composition · Vegetables.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (54)
| Nutrient | Value | Unit |
|---|---|---|
| Refuse | 0 | % |
| Energy (kcal) | 50 | kcal/100 g |
| Energy (kJ) | 208 | kJ/100 g |
| Water | 90.3 | g/100 g |
| Protein, calculated from reference nitrogen | 1.2 | g/100 g |
| Protein, calculated as the sum of amino acid residues | 0.8 | g/100 g |
| Lipid | 3.3 | g/100 g |
| Fatty acid, triacyl-glycerol equivalents | 3.2 | g/100 g |
| Fatty acid, saturated | 0.23 | g/100 g |
| Fatty acid, mono-unsaturated | 1.94 | g/100 g |
| Fatty acid, poly-unsaturated | 0.88 | g/100 g |
| Cholesterol | 0 | mg/100 g |
| Carbohydrate, total, calculated by difference | 4.6 | g/100 g |
| Carbohydrate, available; expressed in mono-saccharide equivalents | 0.4 | g/100 g |
| Dietary fiber, soluble | 0.5 | g/100 g |
| Dietary fiber, insoluble | 2.3 | g/100 g |
| Dietary fiber, total | 2.8 | g/100 g |
| Ash | 0.6 | g/100 g |
| Sodium | 1 | mg/100 g |
| Potassium | 260 | mg/100 g |
| Calcium | 14 | mg/100 g |
| Magnesium | 15 | mg/100 g |
| Phosphorus | 33 | mg/100 g |
| Iron | 0.5 | mg/100 g |
| Zinc | 0.2 | mg/100 g |
| Copper | 0.05 | mg/100 g |
| Manganese | 0.11 | mg/100 g |
| Iodine | 1 | µg/100 g |
| Chromium | 1 | µg/100 g |
| Molybdenum | 8 | µg/100 g |
| Retinol | 0 | µg/100 g |
| alpha-Carotene | 100 | µg/100 g |
| beta-Carotene | 180 | µg/100 g |
| beta- Cryptoxanthin | 4 | µg/100 g |
| beta- Carotene equivalents | 230 | µg/100 g |
| Retinol activity equivalents | 19 | µg/100 g |
| Vitamin D | 0 | µg/100 g |
| alpha-Tocopherol | 0.9 | mg/100 g |
| beta-Tocopherol | 0.1 | mg/100 g |
| gamma-Tocopherol | 0.1 | mg/100 g |
| delta-Tocopherol | 0 | mg/100 g |
| Vitamin K | 45 | µg/100 g |
| Thiamin | 0.05 | mg/100 g |
| Riboflavin | 0.08 | mg/100 g |
| Niacin | 0.3 | mg/100 g |
| Vitamin B-6 | 0.07 | mg/100 g |
| Vitamin B-12 | 0 | µg/100 g |
| Folate | 79 | µg/100 g |
| Pantothenic acid | 0.41 | mg/100 g |
| Biotin | 0.5 | µg/100 g |
| Ascorbic acid | 75 | mg/100 g |
| Salt equivalents | 0 | g/100 g |
| Cooking oil | 3.2 | g/100 g |
| Yield | 91 | % |
| Selenium | — | µg/100 g |
Source
Source: MEXT — Standard Tables of Food Composition in Japan (Government of Japan Standard Terms of Use). Food code 06206. Original source.
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