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Artichoke, globe, base of leaves and heart, boiled in unsalted water

Globe artichoke is a vegetable; the figures here describe the base of the leaves and the heart, boiled in unsalted water. It provides carbohydrate and protein, as well as vitamins and minerals. Per 100g, it contains 2.7g of carbohydrate, 2.9g of protein, 50µg of folate and 0.04g of salt.

Protein contributes to the growth and repair of body tissues, while folate is needed for normal cell division and the formation of red blood cells. The salt content shown is for cooking without added salt; adding salt, sauces or dressings will change the nutritional content. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

18 kcal

Energy

78 kJ

Fat

0.2g

of which saturates

0.1g

Carbohydrate

2.7g

of which sugars

1.3g

Protein

2.9g

Salt

0.04g

Water

84g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

15µg

Vitamin D

0µg

Vitamin E

0.19mg

Vitamin C

1mg

Thiamin (B1)

Trace

Riboflavin (B2)

0.02mg

Niacin (B3)

1mg

Vitamin B6

0.02mg

Vitamin B12

0µg

Folate

50µg

Calcium

44mg

Iron

0.5mg

Magnesium

27mg

Phosphorus

40mg

Potassium

330mg

Sodium

15mg

Zinc

0.5mg

Copper

0.09mg

Selenium

Trace

Other types of artichoke

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Artichoke, Jerusalem, boiled in unsalted water, flesh only

41 kcal

1.6g

0.1g

–

Artichoke, globe, boiled, weighed as served

8 kcal

1.2g

0.1g

–

Artichoke, globe, raw

18 kcal

2.8g

0.2g

–

About these figures

Values are per 100g of the food as described (Base of leaves and heart; boiled 35 minutes). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published