Collards, cooked, from fresh

Nutrient	Value	% DV
Energy
Energy (kcal)	33 kcal
Minerals
Calcium, Ca	140 mg	14%
Iron, Fe	1.13 mg	6%
Potassium, K	116 mg	3%
Sodium, Na	218 mg	9%
Zinc, Zn	0.23 mg	2%
Magnesium, Mg	21 mg	5%
Phosphorus, P	32 mg	3%
Copper, Cu	0.051 mg	3%
Selenium, Se	0.5 ug	1%
Fibers
Fiber, total dietary	4 g	16%
Protein
Protein	2.7 g	5%
Carbohydrates
Carbohydrate, by difference	5.62 g	2%
Sugars, total including NLEA	0.4 g
Fats
Total lipid (fat)	0.72 g	1%
Saturated fats
Fatty acids, total saturated	0.047 g	0%
12:0	0.002 g
14:0	0.002 g
16:0	0.039 g
18:0	0.002 g
Monounsaturated fats
Fatty acids, total monounsaturated	0.026 g
18:1	0.025 g
Polyunsaturated fats
Omega 3 (total)	0.093 g	7%
Fatty acids, total polyunsaturated	0.172 g
18:2	0.07 g
18:3	0.093 g
20:4	0.002 g
Vitamins
Vitamin E (alpha-tocopherol)	0.88 mg	3%
Vitamin C, total ascorbic acid	18.1 mg	30%
Vitamin B-6	0.127 mg	6%
Folate, total	16 ug	4%
Vitamin K (phylloquinone)	404.5 ug	506%
Vitamin A, RAE	378 ug
Carotene, beta	4489 ug
Carotene, alpha	68 ug
Cryptoxanthin, beta	26 ug
Lutein + zeaxanthin	6165 ug
Thiamin	0.04 mg	3%
Riboflavin	0.105 mg	6%
Niacin	0.572 mg	3%
Choline, total	38.2 mg	7%
Folate, food	16 ug	4%
Folate, DFE	16 ug	4%
General
Water	89.71 g	5%

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov