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Artichoke, globe, raw

Globe artichoke is a vegetable eaten as an immature flower head. The figures here describe it raw. It consists mainly of water and provides small amounts of carbohydrate and protein, along with vitamins and minerals. Per 100g, it contains 2.7g of carbohydrate, 2.8g of protein, 68µg of folate and 360mg of potassium.

Folate supports normal blood cell formation, while potassium helps nerves and muscles function normally. Raw globe artichoke contains little fat, saturated fat or salt. Cooking and serving it with added salt, butter or sauces can change its nutritional content, so these raw figures may not reflect a prepared dish. Full nutritional figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

18 kcal

Energy

77 kJ

Fat

0.2g

of which saturates

0.1g

Carbohydrate

2.7g

of which sugars

1.3g

Protein

2.8g

Salt

0.07g

Water

85g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

15µg

Vitamin D

0µg

Vitamin E

0.19mg

Vitamin C

2mg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.05mg

Niacin (B3)

1.3mg

Vitamin B6

0.03mg

Vitamin B12

0µg

Folate

68µg

Calcium

41mg

Iron

0.7mg

Magnesium

22mg

Phosphorus

38mg

Potassium

360mg

Sodium

27mg

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

18 kcal

2.9g

0.2g

–

Artichoke, globe, boiled, weighed as served

8 kcal

1.2g

0.1g

–

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 (Literature sources). "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