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Vegetables

Root and tuber vegetables (average), steamed (without addition of salt)

Cooked vegetables (incl. cans) 42 kcal / 100 g FSVO V7.1

100 g of Root and tuber vegetables (average), steamed (without addition of salt) provides 42 kcal (176 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.

Root and tuber vegetables (average), steamed (without addition of salt)

The essentials for 100 g

Protein0.9 g 2%
Fat0.4 g 1%
Carbohydrates7.3 g 3%
Dietary fibre2.8 g 9%

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

Detailed composition

for 100 g
NutrientValue% NRV*
Macronutrients
Energy42 kcal (176 kJ)C2%
Protein0.9 gC2%
Fat0.4 gC1%
of which saturated fat0.1 gC1%
of which polyunsaturated0.1 gCn/a
of which omega-30 gCn/a
Carbohydrates7.3 gC3%
of which sugars5.7 gC6%
Dietary fibre2.8 gC9%
Water88.6 gCn/a
Alcohol0 gCn/a
Minerals
Calcium31 mgC4%
Iron0.2 mgC1%
Magnesium9 mgC2%
Phosphorus30 mgC4%
Potassium260 mgC13%
Sodium28 mgC1%
Zinc0.2 mgC2%
Vitamins
Vitamin D0 µgC0%
Vitamin B120 µgC0%
Vitamin C6 mgC6%
Folate38 µgC19%

* 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 fibre9%
Folate19%
Potassium13%
Vitamin C6%
Phosphorus4%
Calcium4%

Quick comparison

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

ComparisonProteinFatEnergy
vs Onion, stewed (without addition of fat and salt)− 0.3 g− 0.3 g− 1 kcal
vs Root and tuber vegetables (average), stewed (without addition of fat and salt)+ 0.1 g+ 0.1 g+ 6 kcal
vs Bell pepper, red, stewed (without addition of fat and salt)− 0.2 g+ 0.3 g+ 3 kcal
vs Beetroot, steamed (without addition of salt)− 1.1 g± 0 g− 14 kcal
vs Parsnip, cooked (without addition of salt)− 0.3 g± 0 g− 16 kcal

Similar foods

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

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Frequently asked questions

How many calories in 100 g of Root and tuber vegetables (average), steamed (without addition of salt)?
100 g of Root and tuber vegetables (average), steamed (without addition of salt) provides 42 kcal, i.e. 176 kJ (FSVO data V7.1).
How much protein in 100 g of Root and tuber vegetables (average), steamed (without addition of salt)?
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), steamed (without addition of salt)?
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), steamed (without addition of salt)” 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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