Nutrition facts
Vegetables
Per 100 g and per portion, with fiber, sugar and minerals, and separate values for raw and cooked. The same numbers Vytal logs with.
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Vegetables46
- Broccoli
- Spinach
- Carrots
- Kimchi
- Sugar peas
- Cucumber
- Tomato
- Cherry tomatoes
- Romaine lettuce
- Iceberg lettuce
- Mixed salad greens
- Arugula
- Kale
- Red bell pepper
- Green bell pepper
- Onion
- Garlic
- Zucchini
- Cauliflower
- Green beans
- Asparagus
- Mushrooms
- Cabbage
- Brussels sprouts
- Celery
- Green peas
- Avocado
- Eggplant
- Beetroot
- Radish
- Pumpkin
- Butternut squash
- Bok choy
- Mixed vegetables
- Stir-fry vegetables
- Pickles
- Olives
- Canned tomatoes
- Cauliflower rice
- Seaweed salad
- Kkakdugi
- Kongnamul muchim
- Sigeumchi namul
- Sauerkraut
- Rotkohl
- Couve refogada
All values are per 100 g (or 100 ml for drinks) unless a portion is named. They are typical reference values: brands and preparation vary.