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Collard Greens Nutrition Facts

30 calories in 100 g

Calories in Collard Greens
Collards, raw
30 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.30 calories / gram
0 Weight Watchers points
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Calorie Sources:68% carbohydrates; 20% proteins; 12% fats
Fats:0.42 g (4 calories, 0% by weight)
Carbohydrates:5.69 g (20 calories, 6% by weight)
Proteins:2.45 g (6 calories, 2% by weight)
Alcohol:~
Water:90.55 g (91% by weight)
Fat Composition:71% polyunsaturated; 18% saturated; 11% monounsaturated
Trans Fat :~
Dietary Fiber:3.60 g (4% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped
Scientific Name:Brassica oleracea var. viridis
Refuse:43 %
Refuse Description:Stems
Food Group:Vegetables and Vegetable Products
USDA #:11161
Tags: colewort; couve; sukuma wiki;
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Vitamin A:6668 IU
Retinol:~
Retinol Activity Equivalent:333 mcg
α-Carotene:238 mcg
β-Carotene:3.84 mg
β-Cryptoxanthin:80 mcg
Lycopene:~
Lutein + Zeaxanthin:8.93 mg
Vitamin B-1:50 mcg
Vitamin B-2:130 mcg
Vitamin B-3:740 mcg
Vitamin B-5:260 mcg
Vitamin B-6:160 mcg
Vitamin B-9:166 mcg
Food folate:166 mcg
Dietary Folate Equivalent:166 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:23.20 mg
Vitamin C:35.30 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:2.26 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:510.80 mcg
Calcium (Ca):0.14 g
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):190 mcg
Magnesium (Mg):9 mg
Manganese (Mn):270 mcg
Phosphorus (P):10 mg
Potassium (K):0.17 g
Selenium (Se):1.30 mcg
Sodium (Na):20 mg
Zinc (Zn):130 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:5.69 g
Dietary Fiber:3.60 g
Sugars Total:0.46 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.45 g
Essential amino acids
Phenylalanine:80 mg
Leucine:0.15 g
Methionine:30 mg
Lysine:0.11 g
Isoleucine:0.10 g
Valine:0.12 g
Threonine:80 mg
Tryptophan:30 mg
Histidine:40 mg
Arginine:0.12 g
Non-essential amino acids
Alanine:0.10 g
Aspartic acid:0.18 g
Betaine:400 mcg
Cystine:20 mg
Glutamic acid:0.20 g
Glycine:90 mg
Hydroxyproline:~
Proline:0.10 g
Serine:70 mg
Tyrosine:60 mg
Fats Total:0.42 g
Saturated fatty acids:50 mg
Monounsaturated fatty acids:30 mg
Polyunsaturated fatty acids:0.20 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:2 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:40 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:20 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:80 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.10 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:2 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.89 g
Caffeine:~
Theobromine:~
Product Type:Collard
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
Related: Coleslaw
Collards, cooked, boiled, drained, without salt
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