Vegetables

Nutrition Facts Collards

Collards are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide dietary fiber, potassium, calcium, and magnesium. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories47
Protein3g
Carbs7g
Fat0.8g
Protein Carbs Fat

Nutrition for 100 g

Calories 47 kcal
Protein 2.97 g
Total Fat 0.77 g
Carbohydrates 7.02 g
Fiber 3.82 g
Total Sugars 0.46 g
Sodium 18 mg

Nutrients

Full nutrient profile

Proximates
Water 87.51 g
Energy (Atwater General Factors) 46.89 kcal
Energy (Atwater Specific Factors) 38.76 kcal
Nitrogen 0.48 g
Protein 2.97 g
Total lipid (fat) 0.77 g
Ash 1.73 g
Energy 32 kcal
Energy 133 kj
Carbohydrates
Carbohydrate, by difference 7.02 g
Fiber, total dietary 3.82 g
Sugars, Total 0.46 g
Lipids
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
SFA 8:0 0 g
PUFA 22:6 n-3 (DHA) 0 g
MUFA 16:1 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
Fatty acids, total trans 0 g
Cholesterol 0 mg
Fatty acids, total saturated 0.06 g
SFA 12:0 0.002 g
SFA 14:0 0.002 g
Fatty acids, total monounsaturated 0.03 g
Fatty acids, total polyunsaturated 0.2 g
SFA 16:0 0.05 g
SFA 18:0 0.002 g
MUFA 18:1 0.03 g
PUFA 18:2 0.08 g
PUFA 18:3 0.11 g
PUFA 20:4 0.002 g
Amino acids
Tryptophan 0.03 g
Threonine 0.09 g
Methionine 0.03 g
Phenylalanine 0.09 g
Tyrosine 0.07 g
Alanine 0.11 g
Glutamic acid 0.2 g
Glycine 0.09 g
Proline 0.11 g
Leucine 0.15 g
Lysine 0.12 g
Cystine 0.03 g
Valine 0.12 g
Arginine 0.13 g
Histidine 0.05 g
Aspartic acid 0.19 g
Serine 0.08 g
Isoleucine 0.1 g
Minerals
Calcium, Ca 276.4 mg
Iron, Fe 0.75 mg
Magnesium, Mg 49.51 mg
Phosphorus, P 45.01 mg
Potassium, K 409.8 mg
Sodium, Na 18.41 mg
Zinc, Zn 0.46 mg
Copper, Cu 0.11 mg
Manganese, Mn 0.87 mg
Selenium, Se 1.3 ug
Vitamins and other components
Vitamin C, total ascorbic acid 89.4 mg
Folate, total 168 ug
5-methyl tetrahydrofolate (5-MTHF) 80 ug
Folic acid 0 ug
Choline, total 23.2 mg
Betaine 0.4 mg
Vitamin D (D2 + D3), International Units 0 iu
Retinol 0 ug
Vitamin B-12 0 ug
Folate, DFE 129 ug
Lutein + zeaxanthin 4323 ug
Vitamin K (phylloquinone) 437.1 ug
Folate, food 129 ug
Cryptoxanthin, beta 28 ug
Lycopene 0 ug
Vitamin A, RAE 251 ug
Carotene, beta 2991 ug
Carotene, alpha 14 ug
Vitamin A, IU 5019 iu
Vitamin E, added 0 mg
Vitamin B-12, added 0 ug
Thiamin 0.05 mg
Riboflavin 0.13 mg
Niacin 0.74 mg
Pantothenic acid 0.27 mg
Vitamin B-6 0.17 mg
Vitamin D (D2 + D3) 0 ug
Vitamin E (alpha-tocopherol) 2.26 mg
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Cutting and cooking change crucifer chemistry

Breaking plant cells brings glucosinolates together with myrosinase, allowing isothiocyanates such as sulforaphane to form. Prolonged high heat can inactivate the enzyme; lightly cooking or adding a little raw mustard after cooking can preserve or restore myrosinase activity.

Related foods

Compare similar foods

View all foods
Arugula nutrition facts31 kcal
Arugula100 gP 1.6g · C 5.4g · F 0.3g
Asparagus nutrition facts28 kcal
Asparagus100 gP 1.4g · C 5.1g · F 0.2g
Beans (Snap, Green) nutrition facts40 kcal
Beans (Snap, Green)100 gP 2g · C 7.4g · F 0.3g
Beans (Snap) nutrition facts21 kcal
Beans (Snap)100 gP 1g · C 4.1g · F 0.4g
Beech Mushroom nutrition facts40 kcal
Beech Mushroom100 gP 2.2g · C 6.8g · F 0.4g

Recipes with this food

Use collards in simple recipes

Recipes featuring this food will appear here when the recipe library is connected.

These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.