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Nutrition - Facts for Collards, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Collards, raw.
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per 100 grams
per common measure #1
per common measure #2



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Collards, raw


Calories 30 Calories from Fat 4
(12%)
[1]

% Total Quantity

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat g %

Cholesterol 0mg 0%

Sodium 20mg 0.02%

Potassium 169mg 0.17%

Total Carbohydrate 6g 6%

Protein 2g 2%



NutrientQuantityUnits
Alanine 0.10 g
Alcohol, ethyl 0.00 g
Arginine 0.12 g
Ash 0.89 g
Aspartic acid 0.19 g
Betaine 0.40 mg
Caffeine 0.00 mg
Calcium, Ca 145.00 mg
Carbohydrate, by difference 5.69 g
Carotene, alpha 238.00 mcg
Carotene, beta 3842.00 mcg
Cholesterol 0.00 mg
Choline, total 23.20 mg
Copper, Cu 0.04 mg
Cryptoxanthin, beta 80.00 mcg
Cystine 0.03 g
Energy 30.00 kcal
Energy 126.00 kJ
Fatty acids, total monounsaturated 0.03 g
Fatty acids, total polyunsaturated 0.20 g
Fatty acids, total saturated 0.06 g
Fiber, total dietary 3.60 g
Folate, DFE 166.00 mcg_DFE
Folate, food 166.00 mcg
Folate, total 166.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.20 g
Glycine 0.09 g
Histidine 0.05 g
Iron, Fe 0.19 mg
Isoleucine 0.10 g
Leucine 0.15 g
Lutein + zeaxanthin 8932.00 mcg
Lycopene 0.00 mcg
Lysine 0.12 g
Magnesium, Mg 9.00 mg
Manganese, Mn 0.28 mg
Methionine 0.03 g
Niacin 0.74 mg
Pantothenic acid 0.27 mg
Phenylalanine 0.09 g
Phosphorus, P 10.00 mg
Potassium, K 169.00 mg
Proline 0.10 g
Protein 2.45 g
Retinol 0.00 mcg
Riboflavin 0.13 mg
Selenium, Se 1.30 mcg
Serine 0.08 g
Sodium, Na 20.00 mg
Sugars, total 0.46 g
Theobromine 0.00 mg
Thiamin 0.05 mg
Threonine 0.09 g
Total lipid (fat) 0.42 g
Tryptophan 0.03 g
Tyrosine 0.07 g
Valine 0.12 g
Vitamin A, IU 6668.00 IU
Vitamin A, RAE 333.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.17 mg
Vitamin C, total ascorbic acid 35.30 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 2.26 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 510.80 mcg
Water 90.55 g
Zinc, Zn 0.13 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J P Sweeney, A C Marsh. "Effect of processing on provitamin A in vegetables". 1971 J Am Diet Assoc 59 Pg. 238 - 243

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