Salsify

Zoom on carbohydrates

• The energy in raw salsify comes mainly from its carbohydrates, with a content of 15.30 g per 100 g.
• This amount is much higher than the average carbohydrate quantity in raw vegetables: about 4.45 g per 100 g.

Zoom on fibres

• Raw salsify is a source of fibre* as it provides 3.30 g per 100 g (i.e. over 3 g per 100 g).
• This amount of fibre is higher than the average quantity found in raw vegetables (2.43 g per 100 g).

Zoom on proteins

• The amount of protein in raw salsify (3.13 g per 100 g) is higher than the average quantity found in raw vegetables (1.87 g per 100 g).

Zoom on lipids

• The amount of fat in raw salsify (0.3 g per 100 g) is lower than the average quantity in raw vegetables (0.56 g per 100 g).

* Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

Zoom on minerals and trace elements

• Raw salsify is a source of potassium* as it provides the equivalent of 19.35% of DRVs, i.e. 387 mg per 100 g.
• It contains a significant amount of phosphorus and copper. It provides the equivalent of:
  • 13.43% of DRVs for phosphorus, i.e. 94 mg per 100 g;
  • 12% of DRVs for copper, i.e. 0.12 mg per 100 g.
• Raw salsify also provides the equivalent of 8.56% of DRVs for magnesium, i.e. 32.10 mg per 100 g.
• The amount of other minerals and trace elements represents less than 6% of DRVs.

* Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

Zoom on vitamins

• Raw salsify contains a significant amount of vitamin B1 as it provides the equivalent of 13.64% of DRVs, i.e. 0.15 mg per 100 g.
• Raw salsify also provides the equivalent of 6.67% of DRVs for vitamin E, i.e. 0.8 mg per 100 g.
• The amount of other vitamins represents less than 6% of DRVs.

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc.
Boiled salsify provides an average of 57.90 calories (kcal) per 100 g, i.e. 243 kJ.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, the minimum and maximum values, as well as the percentage of Dietary Reference Values (DRVs) for 100 g net of boiled salsify.

Zoom on carbohydrates

• Boiled salsify contains 9.29 g of carbohydrates per 100 g.
• This is significantly higher than the average amount of carbohydrates in cooked vegetables: about 4.85 g per 100 g.
• These include in particular sucrose (1.80 g per 100 g) and fructose (0.5 g per 100 g).

Zoom on fibres

• Boiled salsify is a source of fibre* as it contains 4.50 g per 100 g.
• This amount of fibre is well above the average quantity found in cooked vegetables (2.89 g per 100 g).

Zoom on proteins

• This amount of proteins (2,63g) is higher than the average quantity present in cooked vegetables (2 g per 100 g).

Zoom on lipids

• Boiled salsify is fat-free* as it contains less than 0.3 g of fat per 100 g.

* Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

Zoom on minerals and trace elements

• Boiled salsify is a source of copper* as it provides the equivalent of 20% of DRVs, i.e. 0.2 mg per 100 g.
• It also contains a significant amount of phosphorus and manganese. It provides the equivalent of:
  • 12.57% of DRVs for phosphorus, i.e. 88 mg per 100 g;
  • 10.50% of DRVs for manganese, i.e. 0.21 mg per 100 g.
• The amount of other minerals and trace elements represents less than 9% of DRVs.

* Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

Zoom on vitamins

• Boiled salsify is a source of:
  • vitamin B9 as it provides the equivalent of 19.80% of DRVs, i.e. 39.60 µg per 100 g;
  • vitamin E as it provides the equivalent of 15.83% of DRVs, i.e. 1.90 mg per 100 g.
• The amount of other vitamins represents less than 7% of DRVs.

* Calculation made: Beta Carotene / 6 + retinol

Nutrition and health claims

According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of boiled salsify, the following claims may be used:

Nutrition claims of boiled salsify

• Source of fibre (100 g of boiled salsify provide more than 3 g of fibre per 100 g)
• Source of copper (100 g of boiled salsify provide more than 15% of DRVs)
• Source of vitamin B9 (100 g of boiled salsify provide more than 15% of DRVs)
• Source of vitamin E (100 g of boiled salsify provide more than 15% of DRVs)

Health claims (for a consumption of 100 g of boiled salsify)

Copper

Copper contributes to:

• maintenance of normal connective tissue,
• normal energy metabolism,
• normal functioning of the nervous system,
• normal hair pigmentation,
• normal transport of iron in the body,
• normal skin pigmentation,
• normal functioning of the immune system,
• protection of cells against oxidative stress.

Folates or vitamin B9

Folates contribute to :

• the growth of maternal tissues during pregnancy,
• to the normal synthesis of amino acids,
• to the normal formation of blood,
• the normal metabolism of homocysteine,
• to normal psychological functions,
• to normal functioning of the immune system,
• to reduce fatigue.

Folates play a role in the process of cell division.

Vitamin E

• Vitamin E helps protect cells against oxidative stress.