Collards, fresh, cooked, fat added, NS as to fat type
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 58 kcalEnergy
- 3.15 gProtein
- 3.37 gFat
- 5.65 gCarbohydrate
| Nutrient | Per 100 g | 1 cup | Source field |
|---|---|---|---|
| Energy | 58 kcal | 78 kcal | 1008 Energy |
| Protein | 3.15 g | 4.3 g | 1003 Protein |
| Fat | 3.37 g | 4.5 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 0.773 g | 1 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 1.003 g | 1.4 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 0.994 g | 1.3 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 2 mg | 2.7 mg | 1253 Cholesterol |
| Carbohydrate | 5.65 g | 7.6 g | 1005 Carbohydrate, by difference |
| Sugars | 0.48 g | 0.65 g | 2000 Total Sugars |
| Dietary fibre | 4.2 g | 5.7 g | 1079 Fiber, total dietary |
| Sodium | 148 mg | 200 mg | 1093 Sodium, Na |
| Potassium | 222 mg | 300 mg | 1092 Potassium, K |
| Calcium | 242 mg | 327 mg | 1087 Calcium, Ca |
| Iron | 0.49 mg | 0.66 mg | 1089 Iron, Fe |
| Water | 86.11 g | 116 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 cup | 135 g | 78 | 4.3 | 4.5 | 7.6 | 0.65 | 5.7 | 200 |
| Quantity not specified | 68 g | 39 | 2.1 | 2.3 | 3.8 | 0.33 | 2.9 | 101 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, Survey (FNDDS 2021-2023), 2024-10-31
- Source record
- fdc:2709580
- Published
- 2022-10-28
- Retrieved
- 2026-10-10
- Food group
- Vegetables
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, Survey Foods (FNDDS 2021-2023), 2024-10-31.
Names in other languages
- English: Collards, fresh, cooked, fat added, NS as to fat type (official name from the source)
- Français: Chou cavalier, frais, cuit, avec matière grasse ajoutée, type de matière grasse non précisé (machine-translated, confirmed by a second independent pass)
- Deutsch: Blattkohl (Collard), frisch, gegart, mit Fettzugabe, Fettart nicht angegeben (machine-translated, confirmed by a second independent pass)
- Italiano: Cavolo da foglia (collard), fresco, cotto, con grassi aggiunti, tipo di grasso non specificato (machine-translated, corrected by a second independent pass)
- Español: Berza (collard), fresca, cocida, con grasa añadida, tipo de grasa sin especificar (machine-translated, confirmed by a second independent pass)
Related foods
- Collards, fresh, cooked, no added fat
- Mixed salad greens, raw
- Mushrooms, raw
- Tomatoes, for use on a sandwich
- Peppers, raw, NFS
- Lettuce, for use on a sandwich
- Onions, for use on a sandwich
- Cucumber, for use on a sandwich
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:2709580" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.