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Nutrition - Facts for Collards, cooked, boiled, drained, with salt
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Collards, cooked, boiled, drained, with salt.
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Collards, cooked, boiled, drained, with salt

Calories 26 Calories from Fat 3
(12%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 252mg 0.25%
Potassium 116mg 0.12%
Total Carbohydrate 5g 5%
Protein 2g 2%


NutrientQuantityUnits
Alanine 0.09 g
Alcohol, ethyl 0.00 g
Arginine 0.11 g
Ash 0.76 g
Aspartic acid 0.16 g
Betaine 0.10 mg
Caffeine 0.00 mg
Calcium, Ca 140.00 mg
Carbohydrate, by difference 4.91 g
Carotene, alpha 90.00 mcg
Carotene, beta 4814.00 mcg
Cholesterol 0.00 mg
Choline, total 31.80 mg
Copper, Cu 0.04 mg
Cryptoxanthin, beta 20.00 mcg
Cystine 0.02 g
Energy 26.00 kcal
Energy 107.00 kJ
Fatty acids, total monounsaturated 0.03 g
Fatty acids, total polyunsaturated 0.17 g
Fatty acids, total saturated 0.05 g
Fiber, total dietary 2.80 g
Folate, DFE 93.00 mcg_DFE
Folate, food 93.00 mcg
Folate, total 93.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.18 g
Glycine 0.08 g
Histidine 0.04 g
Iron, Fe 1.16 mg
Isoleucine 0.09 g
Leucine 0.13 g
Lutein + zeaxanthin 7694.00 mcg
Lycopene 0.00 mcg
Lysine 0.10 g
Magnesium, Mg 20.00 mg
Manganese, Mn 0.44 mg
Methionine 0.03 g
Niacin 0.57 mg
Pantothenic acid 0.22 mg
Phenylalanine 0.07 g
Phosphorus, P 30.00 mg
Potassium, K 116.00 mg
Proline 0.09 g
Protein 2.11 g
Retinol 0.00 mcg
Riboflavin 0.11 mg
Selenium, Se 0.50 mcg
Serine 0.07 g
Sodium, Na 252.00 mg
Sugars, total 0.40 g
Theobromine 0.00 mg
Thiamin 0.04 mg
Threonine 0.07 g
Total lipid (fat) 0.36 g
Tryptophan 0.03 g
Tyrosine 0.06 g
Valine 0.10 g
Vitamin A, IU 8114.00 IU
Vitamin A, RAE 406.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.13 mg
Vitamin C, total ascorbic acid 18.20 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.88 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 440.00 mcg
Water 91.86 g
Zinc, Zn 0.23 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
  3. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579
  4. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1983
  5. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1984
  6. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1985
  7. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1986

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