Boiled cardoon with salt has 20 kcal per 100 g. The braised stalks become tender and mild — soak in acidulated water first to prevent browning.
How should I track Cardoon, cooked, boiled, drained, with salt?
Cardoon, cooked, boiled, drained, with salt is a good source of magnesium. For consistent tracking of Cardoon, cooked, boiled, drained, with salt, weigh it raw. Cooking method changes both weight and calorie density — steaming barely changes anything, but roasting with oil or frying can double the calories. A systematic review (Whitton et al., Adv Nutr 2022) found vegetables are omitted from food logs 2–85% of the time, often because people assume they are "free" calorically. While most vegetables are indeed low-calorie, the fats added during cooking are not. Log the oil, butter, or dressing separately to keep your tracking accurate.