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Artichoke, globe, boiled, weighed as served

Globe artichoke is the flower bud of a thistle plant, eaten as a vegetable. The figures here describe artichoke boiled in unsalted water and weighed as served. Per 100g, it provides 1.2g of carbohydrate, 1.2g of protein, 21µg of folate and 140mg of potassium.

Folate supports normal blood cell formation, while potassium helps nerves and muscles work normally. The salt content shown relates to preparation without added salt. Adding salt during cooking or serving artichoke with salted butter or sauces can change its salt, fat and energy content. Full nutrient figures for the boiled artichoke are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

8 kcal

Energy

34 kJ

Fat

0.1g

of which saturates

Trace

Carbohydrate

1.2g

of which sugars

0.6g

Protein

1.2g

Salt

0.02g

Water

36g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

6µg

Vitamin D

0µg

Vitamin E

0.08mg

Vitamin C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

0.01mg

Niacin (B3)

0.4mg

Vitamin B6

0.01mg

Vitamin B12

0µg

Folate

21µg

Calcium

19mg

Iron

0.2mg

Magnesium

12mg

Phosphorus

17mg

Potassium

140mg

Sodium

6mg

Zinc

0.2mg

Copper

0.04mg

Selenium

Trace

Other types of artichoke

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

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

18 kcal

2.9g

0.2g

–

Artichoke, globe, raw

18 kcal

2.8g

0.2g

–

Artichoke, Jerusalem, boiled in unsalted water, flesh only

41 kcal

1.6g

0.1g

–

About these figures

Values are per 100g of the food as described (Calculated from boiled in unsalted water). "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