EXPLORE A NUTRIENT
Ash
Discover how amounts vary across foods, on a shared basis for comparison.
Understand this nutrient ↓What is it?
Ash is the inorganic residue used in proximate food analysis, not a single compound. [1]
A conceptual representation, not a molecular structure.
Description, source and attribution
A conceptual grouping, not a molecular structure. This reporting category contains multiple components or represents a calculated quantity.
Original Bitameans conceptual/fallback artwork; not a chemical structure. Source · Reuse terms
Source check:
A COMMON BASIS
Foods, per 100 g
205 foods with data 1 not reported, excluded from ranking
- Chestnuts
Nuts, chestnuts, european, roasted, exactly as identified by USDA.
1.2 g - Watercress
Watercress, raw, exactly as identified by USDA.
1.2 g - Black-eyed peas
Cowpeas, catjang, mature seeds, cooked, boiled, without salt, exactly as identified by USDA.
1.16 g - Black beans
Cooked; boiled; without salt, as stated in the USDA source description.
1.15 g - Lima beans
Large mature lima beans, boiled without salt.
1.15 g - Atlantic salmon
Farmed Atlantic salmon, cooked with dry heat.
1.15 g - Goose
Goose, domesticated, meat only, cooked, roasted, exactly as identified by USDA.
1.14 g - Tilapia
Tilapia cooked with dry heat; added salt/fat not specified.
1.14 g - Parsnip
Parsnips, cooked, boiled, drained, without salt, exactly as identified by USDA.
1.13 g - Beet
Beet, boiled and drained; added salt is not stated in the source description.
1.12 g - Mamey sapote
Sapote, mamey, raw, exactly as identified by USDA.
1.12 g - Duck meat
Domesticated duck, roasted, meat only, without skin.
1.11 g
All results are sorted before pagination. Bars compare amounts within this search; they do not indicate health benefits. Not reported does not mean zero.
UNDERSTAND THE DATA
What it means for your diet
This USDA analytical category is not a single nutrient with one intake target. Ash is the residue from food analysis, not a dose of a specific mineral. The source below explains minerals generally; individual mineral amounts must be assessed separately.
Ranking amounts describe foods, not supplement doses. A high rank does not mean you should consume more. Source recommendations and cautions retain their original population and scope.
Minerals [1]
Source: MedlinePlus, National Library of Medicine. Original health-topic summary, reproduced with attribution.
Minerals are important for your body to stay healthy. Your body uses minerals for many different jobs, including keeping your bones, muscles, heart, and brain working properly. Minerals are also important for making enzymes and hormones.
There are two kinds of minerals: macrominerals and trace minerals. You need larger amounts of macrominerals. They include calcium, phosphorus, magnesium, sodium, potassium, chloride and sulfur. You only need small amounts of trace minerals. They include iron, manganese, copper, iodine, zinc, cobalt, fluoride and selenium.
Most people get the amount of minerals they need by eating a wide variety of foods. In some cases, your doctor may recommend a mineral supplement. People who have certain health problems or take some medicines may need to get less of one of the minerals. For example, people with chronic kidney disease need to limit foods that are high in potassium.
Identity and structure sources
- USDA FoodData Central: Foundation Foods Documentation · Accessed 2026-09-13