Boiled escarole
Nutrition facts per 3.5 oz (100 g) and per 1 cup · Vegetables and Vegetable Products
3.5 oz (100 g) of Escarole, cooked, boiled, drained provides 15 calories, 1.15 g protein, 0.18 g fat and 3.07 g carbohydrate (2.8 g fiber). Per 100 g it is high in Vitamin K (177% DV).
Protein 25%Fat 9%Carbohydrate 66%
Calculated from the grams above at 4 calories/g for protein and carbohydrate and 9 calories/g for fat, as a share of those three.
Percentage of the FDA Daily Value in one portion. Exact amounts are in the tables below.
Quick answers
How many calories are in 1 cup of boiled escarole?
1 cup (5.3 oz, 150 g) of Escarole, cooked, boiled, drained has 22 calories. Per 3.5 oz (100 g): 15 calories.
How much protein is in 1 cup of boiled escarole?
1 cup (5.3 oz, 150 g) has 1.7 g of protein. Per 3.5 oz (100 g): 1.1 g.
How many carbs are in 1 cup of boiled escarole?
1 cup (5.3 oz, 150 g) has 4.6 g of total carbohydrate, including 4.2 g of fiber, so about 0.41 g of net carbs. Per 3.5 oz (100 g): 3.1 g carbohydrate and 2.8 g fiber.
How much fat is in 1 cup of boiled escarole?
1 cup (5.3 oz, 150 g) has 0.27 g of fat, of which 0.06 g is saturated. Per 3.5 oz (100 g): 0.18 g.
Sugar, sodium and minerals in 1 cup of boiled escarole
Per 1 cup (5.3 oz, 150 g):
- Total sugars: 0.34 g
- Sodium: 28 mg (about 0.1 g of salt), 1% DV
- Potassium: 368 mg, 8% DV
- Iron: 1.1 mg, 6% DV
- Calcium: 69 mg, 5% DV
What is boiled escarole high in?
Per 1 cup (5.3 oz, 150 g):
- Vitamin K: 318 mcg, 265% DV
- Folate: 117 mcg, 29% DV
USDA values for this exact food, scaled to the serving. % DV uses FDA Daily Values. Sugar is total sugars: USDA does not separate added sugar for this food.
What stands out
- Vitamin K: 211.9 mcg per 3.5 oz (100 g) — 177% of the Daily Value. Other top sources →
- Folate: 78 mcg per 3.5 oz (100 g) — 20% of the Daily Value. Other top sources →
- Vitamin A (RAE): 94 mcg per 3.5 oz (100 g) — 10% of the Daily Value. Other top sources →
- Dietary fiber: 2.8 g per 3.5 oz (100 g) — 10% of the Daily Value. Other top sources →
Before you use this number
- If you take anticoagulants, steady matters more than low. People taking warfarin and similar anticoagulants need a consistent vitamin K intake rather than a low one: sudden changes in either direction can increase or decrease the effect of the medicine. Evidence: vitk-04
- The upper limit does not apply to this number. The Tolerable Upper Intake Level of 3,000 mcg a day applies only to preformed vitamin A from animal sources and supplements, not to the carotenoids in plant foods. Intakes of preformed vitamin A above that level, and some retinoid medicines, can cause congenital birth defects. Evidence: vita-03 · vita-04
- This number is not what your body gets. Plant foods contain only non-heme iron, which is absorbed far less readily than the heme iron in meat, seafood and poultry. Absorption runs about 14–18% from mixed diets that include meat, seafood and vitamin C, and 5–12% from vegetarian diets. Vitamin C and meat eaten in the same meal raise it. Phytate in grains and beans, and polyphenols in foods such as spinach, lower it. Calcium is unusual in lowering absorption of both forms. Evidence: iron-18 · iron-04 · iron-05 · iron-06 · iron-19
Energy and macronutrients
| Nutrient | per 3.5 oz (100 g) | per 1 cup (150 g) | % DV per 1 cup |
|---|---|---|---|
| Energy | 15 kcal | 22 kcal | |
| Protein | 1.15 g | 1.73 g | 3% |
| Total fat | 0.18 g | 0.27 g | 0% |
| Saturated fat | 0.04 g | 0.06 g | 0% |
| Monounsaturated fat | 0 g | 0.01 g | |
| Polyunsaturated fat | 0.08 g | 0.12 g | |
| Cholesterol | 0 mg | 0 mg | 0% |
| Carbohydrate | 3.07 g | 4.61 g | 2% |
| Dietary fiber | 2.8 g | 4.2 g | 15% |
| Sugars (total) | 0.23 g | 0.34 g | |
| Water | 94.3 g | 141.4 g |
Vitamins
| Nutrient | per 3.5 oz (100 g) | per 1 cup (150 g) | % DV per 1 cup |
|---|---|---|---|
| Vitamin A (RAE) | 94 mcg | 141 mcg | 16% |
| Vitamin C | 3.3 mg | 4.95 mg | 6% |
| Vitamin D | 0 mcg | 0 mcg | 0% |
| Vitamin E | 0.4 mg | 0.6 mg | 4% |
| Vitamin K | 211.9 mcg | 317.9 mcg | 265% |
| Thiamin (B1) | 0.06 mg | 0.09 mg | 7% |
| Riboflavin (B2) | 0.06 mg | 0.09 mg | 7% |
| Niacin (B3) | 0.31 mg | 0.47 mg | 3% |
| Vitamin B6 | 0.02 mg | 0.02 mg | 1% |
| Folate | 78 mcg | 117 mcg | 29% |
| Vitamin B12 | 0 mcg | 0 mcg | 0% |
| Choline | 15.4 mg | 23.1 mg | 4% |
Minerals
| Nutrient | per 3.5 oz (100 g) | per 1 cup (150 g) | % DV per 1 cup |
|---|---|---|---|
| Calcium | 46 mg | 69 mg | 5% |
| Iron | 0.72 mg | 1.08 mg | 6% |
| Magnesium | 13 mg | 19.5 mg | 5% |
| Phosphorus | 22 mg | 33 mg | 3% |
| Potassium | 245 mg | 367.5 mg | 8% |
| Sodium | 19 mg | 28.5 mg | 1% |
| Zinc | 0.69 mg | 1.03 mg | 9% |
| Copper | 0.09 mg | 0.13 mg | 14% |
| Selenium | 0.2 mcg | 0.3 mcg | 1% |
Other entries for escarole
| USDA entry | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Escarole, cooked | 37 | 1.12 g | 2.72 g | 2.98 g |
Per 100 g, from USDA FoodData Central (laboratory entries) and FNDDS (foods as eaten in the US dietary survey). They differ from this one in cut, part, pack, recipe or preparation, so we list them here rather than on separate pages.
More in Vegetables and Vegetable Products
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Source and how to read this
Data: USDA FoodData Central, SR Legacy, release 2018-04 (final), FDC ID 168413. Described in USDA as Escarole, cooked, boiled, drained, no salt added; we shorten these names for readability and keep the original here. Values are per 3.5 oz (100 g) of edible portion as USDA reports them; a serving may be more or less.
Portion: "1 cup" = 150 g is the primary household measure USDA records for this food. Per-100 g values let you compare foods; per-portion values are closer to what you actually eat.
% Daily Value: FDA Daily Values for adults and children 4+ (FDA, page updated 2024-03-05). "High" means ≥20% DV and "good source" 10–19% DV — FDA's labeling cut-offs (21 CFR 101.54), which apply per serving; we apply the same cut-offs to 100 g so foods can be compared. No DV exists for energy or total sugars, so those show no percentage.
Checked: 2026-09-15. Methodology. Found an error? editorial@biomanutrient.app