Daylily Nutrient Values
Daylily nutrient values are not well documented. Below are a couple of values that were found. One might expect variation in these values depending on species or variety of daylily as well as age of the harvested material.
Most of the Nutritive values of Daylilies seems to be from this publication by the FAO (Food and Agricultural Organization of the United Nations) Chapter 6 FAO Plant Nutritive Values (this link is missing and I cant find it).
Data from the FOA Organization: Use of various plants for food.
APPENDIX 3
INDEX OF SCIENTIFIC NAMES OF EAST ASIAN EDIBLE PLANTS USED IN THE FOOD COMPOSITION TABLE
PART I
| Hemerocallis flava | Daylily, lemon | Pale variety | 150 | Stems: | ||||
| Flowers: | Yellow variety | 151 | Raw | 588 | ||||
| Raw | 492 | Boiled, yellow | 152 | Pickled and fermented, | ||||
| Dried | 493 | Dried: | paste added | 589 |
Protein and Vitamin Content of Daylily Buds (from Erhardt: Daylilies 1992)
Daylily buds
Vitamin C : 43 mg/100g
Vitamin A : 983 IU
Protein % : 3.1
Green Beans
Vitamin C : 19 mg/100g
Vitamin A : 630 IU
Protein % : 2.2
It’s assumed that this refers to dried flowers of Hemerocallis fulva.
Day Lily (per 100g) Hemerocallis fulva
Calories 42
Protein 2g
Fat .4g
Calcium 87mg
Phosphorus 176mg
Iron 1.2mg
Sodium 24mg
Potassium 170mg
Vitamin A 3,000 I.U.
Thiamin .16mg
Riboflavin .21mg
Niacin .8mg
Vitamin C 88mg