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Vegetables

Leafy vegetables (average excluding salads), stewed (without addition of salt and fat)

Cooked vegetables (incl. cans) 24 kcal / 100 g FSVO V7.1

100 g of Leafy vegetables (average excluding salads), stewed (without addition of salt and fat) provides 24 kcal (101 kJ). Energy density and nutrient contents are detailed below, value by value. This food belongs to the “Cooked vegetables (incl. cans)” category (“Vegetables” family) of the Swiss database.

Leafy vegetables (average excluding salads), stewed (without addition of salt and fat)

The essentials for 100 g

Protein1.4 g 3%
Fat0.3 g 0%
Carbohydrates2.8 g 1%
Dietary fibre2.2 g 7%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g
NutrientValue% NRV*
Macronutrients
Energy24 kcal (101 kJ)C1%
Protein1.4 gC3%
Fat0.3 gC0%
of which saturated fat0.1 gC1%
of which polyunsaturated0.1 gCn/a
of which omega-30.1 gCn/a
Carbohydrates2.8 gC1%
of which sugars2.5 gC3%
Dietary fibre2.2 gC7%
Water93.2 gCn/a
Alcohol0 gCn/a
Minerals
Calcium41 mgC5%
Iron0.4 mgC3%
Magnesium14 mgC4%
Phosphorus33 mgC5%
Potassium220 mgC11%
Sodium11 mgC0%
Zinc0.2 mgC2%
Vitamins
Vitamin D0 µgC0%
Vitamin B120 µgC0%
Vitamin C19 mgC19%
Folate28 µgC14%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein3%
Fat0%
Carbohydrates1%
Dietary fibre7%
Vitamin C19%
Folate14%
Potassium11%
Calcium5%
Phosphorus5%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

ComparisonProteinFatEnergy
vs Fennel, steamed (without addition of salt)+ 0.4 g− 0.1 g+ 2 kcal
vs Sauerkraut, pickled+ 0.1 g± 0 g+ 5 kcal
vs Savoy cabbage, steamed (without addition of salt)− 0.5 g+ 0.2 g− 2 kcal
vs Celery, steamed (without addition of salt)+ 0.8 g+ 0.1 g+ 5 kcal
vs Cauliflower, steamed (without addition of salt)− 0.4 g− 0.4 g− 2 kcal

Similar foods

Within the “Vegetables” family, selected by nutritional proximity (method v1.0).

Leafy vegetables (average excluding salads), steamed (without addition of salt)Leafy vegetables (average excluding salads), steamed (without addition of salt)23 kcalLeafy vegetables (average excluding salads), boiled (without addition of salt and fat)Leafy vegetables (average excluding salads), boiled (without addition of salt and fat)22 kcalFennel, steamed (without addition of salt)Fennel, steamed (without addition of salt)22 kcalSauerkraut, pickledSauerkraut, pickled19 kcalSavoy cabbage, steamed (without addition of salt)Savoy cabbage, steamed (without addition of salt)26 kcalRed cabbage, stewed (without addition of fat and salt)Red cabbage, stewed (without addition of fat and salt)25 kcalSwiss chard, steamed (without addition of salt)Swiss chard, steamed (without addition of salt)20 kcalCabbage vegetables (average), boiled (without addition of salt and fat)Cabbage vegetables (average), boiled (without addition of salt and fat)31 kcal

Frequently asked questions

How many calories in 100 g of Leafy vegetables (average excluding salads), stewed (without addition of salt and fat)?
100 g of Leafy vegetables (average excluding salads), stewed (without addition of salt and fat) provides 24 kcal, i.e. 101 kJ (FSVO data V7.1).
How much protein in 100 g of Leafy vegetables (average excluding salads), stewed (without addition of salt and fat)?
100 g provides 1.4 g of protein, i.e. 3% of the adult reference value (50 g).
What is the fat content of 100 g of Leafy vegetables (average excluding salads), stewed (without addition of salt and fat)?
100 g contains 0.3 g of fat, of which 0.1 g saturated fatty acids.
Where do these values come from?
From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).
Which preparation state do the values refer to?
To the official label “Leafy vegetables (average excluding salads), stewed (without addition of salt and fat)” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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