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Iguana Diet Nutritional value of greens and vegetables .pdf


Original filename: Iguana Diet - Nutritional value of greens and vegetables.pdf
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Below is a breakdown of all the leafy greens and vegetables that can be included in your
iguana’s diet. By mixing in different types of leafy greens and vegetables per day you
can achieve a 2:1 Calcium to Phosphorous ratio which is ideal to maintain strong bones
and overall health. Always give a variety of food to your iguana.
Minerals:














Calcium - Build and maintains bones. Deficiency may result in muscle
spasms and Metabolic Bone Disease
Copper - Helps absorption, storage and metabolism of Iron and forming red
bloods cells. Supply oxygen to the body.
Chlorine - (Electrolyte) Cleans and purifies the body.
Fiber - Helps normal functioning of digestive tract.
Iodine - Promotes proper growth and regulate the rate of energy
production. Food high in goitrogens reduce the amount of iodine a reptile can
extract from the food which leads to Hypothyroidism.
Iron - Help red blood cells deliver oxygen to the rest of the body etc.
Magnesium - Needed for bone, protein, activating B vitamins and energy
production.
Manganese - Aids in thyroid hormone function.
Phosphorous - In combination with Calcium, phosphorous is necessary for
the formation of bones and nerve cells.
Potassium - (Electrolyte) Essential for growth and maintenance. Keep a
normal water balance between the cells and body fluids. Deficiency can
cause cramps, twitching, kidney and lung failure.
Protein - Weight loss, muscle wasting, slow healing from injury and
increased susceptibility to infections are seen when protein levels are low.
Excessive protein can lead to gout.
Sodium - (Electrolyte) Regulate fluid balance and helps in the proper
functioning of muscles and nerves.
Zinc - Assist the immune system, wound healing, growth and vision.
Deficiency can lead to stunted growth.

Vitamins:









Vitamin A - Antioxidant. Repair and helps in the growth of cells. Stimulate
immunity. Needed for proper eye function, promotes bone growth, skin and
mucous membranes. Vitamin A deficiency lead to hypovitaminoses A.
Vitamin B1 Thiamine - Produce energy. Helps cells convert carbohydrates
into energy and is needed for the functioning of the muscles and nervous
system.
Vitamin B2 Riboflavin - Maintain body growth, reproduce red cells and
release energy from carbohydrates.
Vitamin B3 Niacin - Assists in the functioning of the digestive system.
Convert food to energy.
Vitamin B6 Create antibodies in the immune system. Maintain normal nerve
function.
Vitamin C - Antioxidant and antiviral agent.
Vitamin E - Antioxidant, protects body tissue.
Vitamin K - Regulates blood calcium levels and activates at least 3 proteins
involved in bone health.

C: Calcium
P: Phosphorous
K: Potassium

Greens
Vegetables

C:P

K mg

5.80:1

Notes
Staple. (1 cup)
High in Vitamin A, B, K, E, C, D, B-6, Iron, Zinc, Potassium
Good source of Protein.

Alfalfa-Mature
2.94:1

846

Staple.(1 cup)
Excellent electrolyte - High in Potassium and Sodium.
Magnesium - 73, Iron - 2.98, Zinc - 1.1, Manganese - 1.137
Sodium - 28 mg. Vitamin C - 54.3, Vitamin A - 3656 IU
Good source of Protein.

0.65:1

343

Occasional (1 medium)
Vitamin A - 905 IU, Vitamin C - 6.9, Vitamin K - 45.5 mg,
Vitamin E - 1.35 mg
Good source of Protein.

Amaranth-Marog

Artichoke
3.0:1

36.9 Staple.(1/2 cup)
Vitamin A 237 IU, Vitamin K 10.9 mg.

Arugula-rocket
0.42:1

202

Asparagus
3.0:1
Basil

Occasional (1/2 cup)
Vitamin A - 905 IU, Vitamin C - 6.9 mg, Vitamin B1 146 mg,
Folate - 134, Vitamin K - 45.5, Vitamin E - 1.35 mg.
Good source of Protein.

17.7 Good Addition to diet (1/4 cup)
Vitamin A 317IU, Vitamin K 24.9 mg.
Basil contains very little calcium - 10.6 mg.

1:1

230

Staple. (1 cup)
Vitamin A 759IU, Vitamin K 15.8 mg, Vitamin C 17.9. Folate 40.7.

0.43:1
3.0:1

259

Occasional (1/2 cup)
Magnesium 20 mg, Sodium 65 mg, Vitamin A - 30 IU,
Vitamin C - 3.1 mg
High in Oxalates

3.2:1

631

Occasional (1 cup)
Good Electrolyte - high contents of Potassium and Sodium.
Sodium - 58 mg, Vitamin C - 44.2 mg, Vitamin A - 7223 IU,
Vitamin K - 57.8 mcg
High in goitrogens.

1.75:1

418

Occasional (1 cup)
Magnesium - 46.3 mg, Sodium - 71.2 mg.
Vitamin C - 31.2, Vitamin A - 3738 IU,
High in Oxalates

Beans

Beetroot & Greens

Bok Choy

Borage

0.72:1

231

Occasional (1 cup)
Vitamin A - 1207 IU, Vitamin C 50.6, Vitamin K - 110 mcg
Vitamin E - 1.13 mg
High in goitrogens and Oxalates

0.64:1

495

Occasional (1 cup)
Magnesium - 31 mg, Iron - 1.87 mg, Sodium - 33 mg.
Vitamin C - 96.7, Vitamin A - 1209 IU, Vitamin K - 218.9.
Good source of Protein.
High in goitrogens.

0.80:1

363

Occasional (1 cup)
Magnesium - 44.8 mg

1.53:1

589

Staple.(1 cup)
Magnesium - 59 mg, Iron - 1.23 mg, Vitamin C - 31,
Niacin - 1.986, Vitamin A - 22868 IU, Vitamin E - 2.64.
Good source of Protein and high in Fiber.

1.54:1

147

Occasional (1 cup)
Vitamin A - 60 IU, Vitamin K - 81.5 mcg
High in goitrogens.

1.50:1

216

Occasional (1 cup)
Sodium 24 mg, Vitamin A - 993 IU, Vitamin C 50.7, Vitamin K 34.
High in goitrogens.

9.59:1

319

Staple.(1 cup)
Magnesium 58 mg, Vitamin A 415 IU.
Vitamin C 14 mg.

1:1

183

Occasional (1/2 cup)
Vitamin A - 13286 IU, Vitamin C 2.8, Vitamin K 10.7,
Vitamin E - 0.8 mg

0.50:1

88

0.40:1

268

Broccoli

Brussels Sprouts

Burdock root

Butternut Squash

Cabbage

Cabbage Red

Cactus Leaves
Nopales

Carrots
Occasional (1/2 cup)
Vitamin C - 27.5 mg, Vitamin A - 7 IU, Vitamin K - 8.6.
High in goitrogens.

Cauliflower

Celeriac
Knob celery

Occasional (1 cup)
Sodium - 95 mg, Vitamin C - 5.6 mg, Vitamin K 41.
Root should be grated.

1.66:1 426 Occasional (1 cup)
Magnesium - 18 mg, Vitamin C - 9.2 mg, Vitamin A - 782,
Vitamin K - 56.7 mcg
Celery
2.45:1 230 Occasional (1 cup)Magnesium - 16 mg, Folate - 87 mcg,
Vitamin A - 1441 IUVitamin K - 74.6 mcg.
High in goitrogens.
Chinese Broccoli
0.83:1 268 Occasional (1 cup)
Vitamin A - 1151 IU, small amounts of other Vitamins and minerals.
High in goitrogens.
Chinese Cabbage
2.13:1 122 Staple.(1 cup)
Magnesium - 8.7 mg, Sodium 13 mg, Vitamin A - 1658 IU,
Vitamin K - 86.3 mcg, Folate 31.9 mg
Chicory
1.43:1 20.8 Occasional (1/4 cup)
Vitamin A - 1151 IU, Vitamin K - 12.4 mcg.
Moderate Oxalates.
Cilantro
Coriander
5.9:1

Occasional (1/2 cup)
Water 77.1, protein 3.8, fat 0.8, fiber 6.5

Clover
14.5:1 60.8 Staple.(1 cup)
Vitamin A - 2400 IU, Vitamin K - 184 mcg.
High in goitrogens.
Collard
0.67:1

76

Occasional (1/2 cup)
Vitamin C - 1.5 mg, Vitamin A - 55 IU, Vitamin K - 8.5 mcg

Cucumber

Daikon Radish
White Radish
Chinese

0.72:1 419 Occasional (1/2 cup)
Magnesium - 13 mg, Vitamin C - 22.2 mg
Not rich in vitamins or minerals but a good source of fiber.
Good source of potassium.

2.84:1 218 Staple.(1 cup)
Magnesium - 19.8 mg, Sodium 41.8 mg, Vitamin A - 5588 IU,
Vitamin K - 428 mcg, Vitamin C 19.3 mg
Dandelion
3.14:1 64.6 Occasional (1 cup)
Vitamin A - 675 IU, Vitamin C - 7.4 mg.

Dill
1:86:1 78.5 Staple.(1/2 cup)
Vitamin A - 542 IU, Vitamin K - 57.7 mcg
Endive
2.13:1 122 Staple.(1 cup)
Vitamin A - 1658 IU, Vitamin K - 86.3 mcg
Escarole
1:1

360 Staple.(1 cup)
Magnesium - 15 mg, Sodium - 45 mg, Vitamin C - 10.4 mg
Good source of fiber. Anti-inflammatory and reduce risk to cancer.

Fennel
3.98:1 114 Occasional (1 cup)
Magnesium - 35.9 mg, Vitamin A - 828 IU.
Fireweed
Chamerion
2:1

87

Occasional (1/2 cup)
Very low on nutrition.

Gourd White
Flowered Calabash
4:1

38.1 Occasional (1 cup)
Vitamin A - 3853 IU.
Oxalates

Grape Leaves
5.8:1

Staple
Contains Iron, essential B Vitamins.
High in Vitamin A, C and E.

Hibiscus leaves
1.66:1 70.8 Occasional (1 cup)
Magnesium - 30.9 mg, Vitamin A - 1589 IU,
Horseradish
0.7:1

135 Occasional (100 grams grated)
Vitamin C - 14.1 mg. High in fiber.

Jicama Yambean
2.51:1 157 Edible plant (1 Cup)
Magnesium - 17.9 mg, Vitamin A - 1557 IU,
Jute, Potherb

Kale

2.62:1 296 Occasional (1 cup)
Magnesium - 23 mg, Iron - 1.17 mg, Sodium - 30 mg.
Vitamin A - 17,707 IU, Vitamin C - 53.3 mg, Folate - 17 mcg
Vitamin K - 1062 mcg
High in oxalates and goitrogens.
0.52:1 473 Occasional (1 cup)
Magnesium - 25.6 mg, Sodium - 27 mg.
Vitamin A - 48.6 IU, Vitamin C - 83.7 mg, Folate - 21.1 mcg

Kohlrabi

Lambsquarters

4.29:1 452 Edible Plant (100 grams)
Magnesium 34 mg, Sodium 43 mg, Vitamin C 80 mg,
Vitamin A 11601 IU.
High in oxalates.
0.64:1 484 Occasional (1 cup)
Magnesium - 40.4 mg,
High in Fiber but very low in nutrition.

Lemon Grass
Citronella
2.39:1 198 Staple. (1 cup)
Magnesium 17.9 mg, Vitamin C 39.21 mg, Vitamin A 5881 IU,
Vitamin K - 278 mcg.
Mustard greens
7.5:1

673 Staple. (1 cup)
Magnesium 16.5 mg, Vitamin C 195 mg, Vitamin A 14848 IU,

Mustard Spinach

Okra

2.41:1 216 Staple. (1 cup)
Magnesium - 58 mg, Vitamin C - 26.1 mg, Vit B3 Niacin - 1.394 mg,
Vitamin A - 453 IU, Vitamin K - 64 mcg.
High in fiber 4 grams.
7.88:1 1669 Occasional (100 grams)
Magnesium - 270 mg, Iron - 44 mg, Vitamin A - 6903 IU,
Vitamin C - 50 mg, Vitamin K - 622 mcg,

Oregano

Parsley

Parsnips

2.38:1 332 Occasional (1 cup)
Magnesium - 30 mg, Vitamin A - 15055 IU, Vitamin C - 79.8 mg,
Vitamin K - 984 mcg
High in Oxalates
0.54:1 573 Staple. (1 cup)
Very high in Fiber - 5.6 grams.
Vitamin C - 20.3 mg, Vit B3 Niacin - 1.129 mg, Folate - 90 mcg.
Pantothenic Acid - 0.917, Vitamin K - 1.6, Vitamin E - 1.56 mg.
0.53:1 237 Occasional (1cup)Vitamin A - 143 IU, Vitamin C - 23.4 mg.
High in Fiber

Patty Pans

Scallop Squash

Peas

0.23:1 434 Occasional (1 cup)
Magnesium - 62 mg, Iron - 2.46, Zinc - 1.9, Vitamin A - 1282 IU
Vitamin C - 22.7 mg, Niacin - 3.234 mg, Folate - 101 mcg
Vitamin K - 41.4 mcg
3.33

569 Occasional (100 grams)
Magnesium - 80 mg, Iron - 5.1, Sodium- 31.1, Vitamin A - 4247 IU
Vitamin C - 31.8 mg, Folate - 114 mcg

Peppermint
0.47:1 130 Occasional (1 small)
Vitamin C - 59.5 mg, Vitamin A - 274 IU, Vitamin K - 5.5 mcg
Pepper Green
0.27:1 314 Occasional (1 small)
Magnesium - 17.9 mg, Vitamin C - 190 mg, Vitamin A -4666 IU,
Folate 68.5 mg.
Pepper Red
0.46:1 394 Occasional (1 small)
Magnesium - 22.3 mg, Vitamin C - 341 mg, Vitamin A -372 IU,
Folate 48.4 mg.
Pepper Yellow

Pumpkin

0.50:1 564 Occasional (1 cup)
Magnesium - 22 mg, Iron - 1.4 mg, Vitamin C - 11.5 mg
Niacin - 1.012 mg, Vitamin A - 12230 IU, Vitamin E - 1.96 mg
Oxalates
1.48:1 212 Occasional (1 cup)
Magnesium - 29.2 mg, Sodium - 19.3 mg, Vitamin C 9 mg.

Purslane
1.17:1 135 Occasional (1/2 cup)
Sodium - 23 mg, Vitamin C - 8.6 mg,
Oxalates
Radish
0.48:1 121 (1 cup)
Very poor in nutrition.
Radicchio
1.48:1

78

Occasional (1 cup)
Vitamin A - 1049 IU, Vitamin K - 89.6 mcg, Magnesium - 9 mg
High in Oxalates

Rapini
4:8:1

Rosemary

668 Occasional (100 grams)
Magnesium - 91 mg, Vitamin C - 21.8 mg, Vitamin A - 2924 mg
Folate 109 mcg

0.81:1 472 Occasional (1 cup)
Magnesium - 32.2 mg, Sodium 28 mg.
Very low on nutrition.
Rutabaga
Swedish Turnip
18:1

1070 Occasional (100 grams)
Magnesium - 428 mg, Iron - 28.1 mg, Vitamin C - 32.4 mg,
Vitamin A - 5900 mg, Vitamin K - 1715 mcg, Folate 274 mcg

Sage
3.32:1 458 Occasional (100 grams)
Magnesium - 63 mg, Vitamin A - 4054 mg.
Spearmint
2:1

Spinach
1:1

Seaweed
Spirulina

167 Occasional (1 cup)
Magnesium - 24 mg, Vitamin C - 8.4 mg, Vitamin A - 2813 mg,
Vitamin K - 144.9 mcg
High in Oxalates and goitrogens
1572 (1 cup)
Iron - 31.92 mg, Zinc - 2.24 mg, Magnesium - 218 mg,
Manganese - 2.128, Sodium - 1174, Selenium - 8.1 mg
Copper - 6.832 mg, Vitamin C - 11.3, Niacin - 14.358,
Vitamin B1 - 2.666 mg, Vitamin B2 - 4.11, Vitamin B6 - 0.408,
Pantothenic Acid - 3.898, Folate - 105, Vitamin A - 638 mg

0.92:1 486 Staple. (1 cup)
Great source of fiber. Magnesium - 44.8 mg, Vitamin C 15.4 mg,
Vitamin A - 514 mg
Squash - Acorn
1.82:1

Staple. (1 cup)

Squash - Gem
0.66:1 371 Staple. (1 cup)
Magnesium - 22 mg, Vitamin C - 12.8 mg, Vitamin A - 1586mg,
High in Fiber
Squash - Hubbard
0.6:1

Staple. (1 cup)

Squash - Kabocha
1.5:1

Squash Spaghetti

181 Staple. (1 cup)
Magnesium - 17 mg, Vitamin C - 5.4 mg, Niacin - 1.256 mg.
Vitamin A - 170 mg, Vitamin K - 1.2 mcg

0.77:1 319 Staple. (1 cup)
Magnesium - 29 mg, Vitamin C - 20.9 mg, Niacin - .913 mg
Folate - 41 mcg, Vitamin A - 2011 mg, Vitamin K - 7.9 mcg
Squash - summer
Zucchini
Baby Marrow

Squash - winter

0.69:1 494 Occasional (1 cup)
Great source of fiber - 5.7 grams. Magnesium - 27 mg, Vitamin C
19.7,
Niacin - 1.015 mg, Folate - 41 mcg, Vitamin A - 10707 mg
0.61:1 282 Occasional (1 cup)
Magnesium - 25 mg, Vitamin C - 24.5 mg, Niacin - 0.569 mg,
Vitamin K - 4.1 mcg

Squash - yellow

Swamp Cabbage
Skunk Cabbage

1.98:1 175 Occasional (1 cup)
Magnesium - 39.8 mg, Sodium - 63.3 mg, Vitamin C - 30.8 mg
Vitamin A - 3528 mg.
Oxalates
0.69:1 542 Occasional (1 cup)
Magnesium - 31 mg, Sodium - 41 mg, Vitamin C - 22.3 mg
Niacin - 1.695 mg, Vitamin A - 21,909 mg, Vitamin K - 2.6.

Sweet potato

Swiss Chard

1:76:1 961 Occasional (1 cup)
Magnesium - 150 mg, Iron - 3.95 mg, Sodium - 313 mg
Selenium - 1.6 mcg, Vitamin A - 10717 IU, Vitamin K - 572.8 mcg
Vitamin E - 3.31 mg
High in Oxalates
3.64:1 3020 Occasional (100 grams)
Sodium 62 mg, Magnesium - 347 mg, Iron -32.3 mg,
Selenium - 4.4 mcg, Vitamin A - 4200 IU, Vitamin C - 50 mg

Tarragon
1.24:1 276 Occasional (1 cup)
Magnesium - 14 mg, Vitamin C - 18.1 mg
Oxalates
Turnip
4.55:1 163 Staple. (1 cup)
Vitamin A - 6372 IU, Vitamin C - 33.8, Vitamin K - 138 mcg
Turnip Greens
3.82:1 609 Occasional (100 grams)
Magnesium - 160 mg, Iron - 17.4 mg, Vitamin C - 160 mg,
Vitamin A - 4751 mg, Folate 45 mcg
Thyme

2:1

Watercress

112 Staple. (1 cup)
Vitamin A - 1085 IU, Vitamin C - 14.6, Vitamin K - 85 mcg,


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