Vegetables

Vegetables (average), boiled (without addition of salt and fat)

Cooked vegetables (incl. cans) 28 kcal / 100 g FSVO V7.1

100 g of Vegetables (average), boiled (without addition of salt and fat) provides 28 kcal (116 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.

The essentials for 100 g

Protein1.2 g 2%

Fat0.3 g 0%

Carbohydrates4 g 2%

Dietary fibre2 g 7%

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

Detailed composition

for 100 g

Nutrient	Value	% NRV*
Macronutrients
Energy	28 kcal (116 kJ)C	1%
Protein	1.2 gC	2%
Fat	0.3 gC	0%
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	4 gC	2%
of which sugars	3.2 gC	4%
Dietary fibre	2 gC	7%
Water	92.5 gC	n/a
Alcohol	0 gC	n/a
Minerals
Calcium	23 mgC	3%
Iron	0.3 mgC	2%
Magnesium	8 mgC	2%
Phosphorus	28 mgC	4%
Potassium	130 mgC	7%
Sodium	9 mgC	0%
Zinc	0.2 mgC	2%
Vitamins
Vitamin D	0 µgC	0%
Vitamin B12	0 µgC	0%
Vitamin C	15 mgC	15%
Folate	19 µgC	9%

* 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%

Fat0%

Carbohydrates2%

Dietary fibre7%

Vitamin C15%

Folate9%

Potassium7%

Phosphorus4%

Calcium3%

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 Bell pepper, green, stewed (without addition of fat and salt)	+ 0.1 g	− 0.1 g	+ 1 kcal
vs Pumpkin, steamed (without addition of salt)	+ 0.1 g	+ 0.2 g	− 1 kcal
vs Chicory, steamed (without addition of salt)	+ 0.1 g	+ 0.1 g	+ 8 kcal
vs Tomato, peeled (pelati), canned	+ 0.1 g	+ 0.2 g	+ 6 kcal
vs Asparagus (white or green), steamed (without addition of salt)	− 0.8 g	± 0 g	+ 3 kcal

Similar foods

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

Root and tuber vegetables (average), stewed (without addition of fat and salt)36 kcal

Root and tuber vegetables (average), steamed (without addition of salt)42 kcal

Bell pepper, green, stewed (without addition of fat and salt)27 kcal

Pumpkin, steamed (without addition of salt)29 kcal

Chicory, steamed (without addition of salt)20 kcal

Leafy vegetables (average excluding salads), boiled (without addition of salt and fat)22 kcal

Pearl onion, pickled28 kcal

Fennel, steamed (without addition of salt)22 kcal

Frequently asked questions

How many calories in 100 g of Vegetables (average), boiled (without addition of salt and fat)?

100 g of Vegetables (average), boiled (without addition of salt and fat) provides 28 kcal, i.e. 116 kJ (FSVO data V7.1).

How much protein in 100 g of Vegetables (average), boiled (without addition of salt and fat)?

100 g provides 1.2 g of protein, i.e. 2% of the adult reference value (50 g).

What is the fat content of 100 g of Vegetables (average), boiled (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 “Vegetables (average), boiled (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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