Vegetables

Root and tuber vegetables (average), raw

Fresh vegetables 42 kcal / 100 g FSVO V7.1

100 g of Root and tuber vegetables (average), raw provides 42 kcal (175 kJ). Its composition stands out for its content of folate (61 µg) per 100 g. This food belongs to the “Fresh vegetables” category (“Vegetables” family) of the Swiss database.

The essentials for 100 g

Protein0.9 g 2%

Fat0.4 g 1%

Carbohydrates7.2 g 3%

Dietary fibre3 g 10%

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

Detailed composition

for 100 g

Nutrient	Value	% NRV*
Macronutrients
Energy	42 kcal (175 kJ)C	2%
Protein	0.9 gC	2%
Fat	0.4 gC	1%
of which saturated fat	0.1 gC	1%
of which polyunsaturated	0.1 gC	n/a
of which omega-3	0 gC	n/a
Carbohydrates	7.2 gC	3%
of which sugars	5.7 gC	6%
Dietary fibre	3 gC	10%
Water	88.6 gC	n/a
Alcohol	0 gC	n/a
Minerals
Calcium	29 mgC	4%
Iron	0.2 mgC	1%
Magnesium	10 mgC	3%
Phosphorus	28 mgC	4%
Potassium	280 mgC	14%
Sodium	32 mgC	1%
Zinc	0.2 mgC	2%
Vitamins
Vitamin D	0 µgC	0%
Vitamin B12	0 µgC	0%
Vitamin C	4 mgC	4%
Folate	61 µgC	31%

* 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.

Protein2%

Fat1%

Carbohydrates3%

Dietary fibre10%

Folate31%

Potassium14%

Vitamin C4%

Phosphorus4%

Calcium4%

Quick comparison

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

Comparison	Protein	Fat	Energy
vs Beetroot, raw	− 0.8 g	+ 0.1 g	− 6 kcal
vs Bell pepper, red, raw	± 0 g	+ 0.3 g	+ 10 kcal
vs Red cabbage, raw	− 0.2 g	+ 0.2 g	+ 13 kcal
vs Parsnip, raw	− 0.4 g	± 0 g	− 20 kcal
vs Shallot, raw	− 0.9 g	+ 0.4 g	− 24 kcal

Similar foods

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

Root and tuber vegetables (average), boiled (without addition of fat and salt)38 kcal

Lamb's lettuce, raw18 kcal

Beetroot, raw48 kcal

Bell pepper, red, raw32 kcal

Red cabbage, raw29 kcal

Pumpkin, raw28 kcal

White cabbage, raw36 kcal

Vegetables (average), raw29 kcal

Frequently asked questions

How many calories in 100 g of Root and tuber vegetables (average), raw?

100 g of Root and tuber vegetables (average), raw provides 42 kcal, i.e. 175 kJ (FSVO data V7.1).

How much protein in 100 g of Root and tuber vegetables (average), raw?

100 g provides 0.9 g of protein, i.e. 2% of the adult reference value (50 g).

What is the fat content of 100 g of Root and tuber vegetables (average), raw?

100 g contains 0.4 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 “Root and tuber vegetables (average), raw” 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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