Collard greens (cooked)
A Southerner's calcium source — more per calorie than milk.
| Energy | Protein | Carbs | Fiber | Fat | |
|---|---|---|---|---|---|
| Per 100 g | 33 kcal | 2.7 g | 5.7 g | 4.0 g | 0.7 g |
| Per 100 kcal | — | 8.2 g | 17.1 g | 12.1 g | 2.2 g |
| One cup · 190 g | 63 kcal | 5.1 g | 10.7 g | 7.6 g | 1.4 g |
Where the calories come from
Also in 100 g
| Total sugars | 0.4 g |
|---|---|
| Saturated fat | 0.1 g |
| Sodium | 15 mg · 1% DV |
| Potassium | 117 mg · 2% DV |
| Calcium | 141 mg · 11% DV |
| Iron | 1 mg · 6% DV |
| Magnesium | 21 mg · 5% DV |
| Vitamin C | 18.2 mg · 20% DV |
| Vitamin A (RAE) | 380 mcg · 42% DV |
| Vitamin E (alpha-tocopherol) | 0.9 mg · 6% DV |
| Folate (DFE) | 16 mcg · 4% DV |
| Choline | 38.4 mg · 7% DV |
| Vitamin B6 | 0.13 mg · 8% DV |
| Phosphorus | 32 mg · 3% DV |
| Copper | 0.05 mg · 6% DV |
| Potassium : sodium | 7.8 : 1 · favorable |
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DV = FDA daily value for adults (21 CFR 101.9). A dash (—) means the USDA entry for this food does not report that nutrient — we leave it blank rather than estimate it. Values synced from USDA FoodData Central., entry 170407 Fiber sits inside the carbs figure.
1107 gfor 30 g protein
365 kcalthose grams cost
4.0 gfiber per 100 g
Where it sits in the whole library
Rank within vegetables
Fiber, in context
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