Vegetable
Heart
Heart of Collard Greens is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of collard greens: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Rest after high heat so juices redistribute before carving or plating.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.18 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 19.8 mg
- Salt 0.05 g
- Total Carbohydrate 6.97 g
- Dietary Fibre 2.4 g
- Total Sugars 3.08 g
- Complex / starch 1.98 g
- Protein 2.21 g
- Water 91.2 g
- Energy 32.7 kcal
- Water 91.2 g
- Carbohydrates 6.97 g
- Protein 2.21 g
- Fat 0.18 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Omega-3 0.01 g
- Vitamins 649 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.5 mg
- Vitamin B5 — Pantothenic Acid 0.25 mg
- Vitamin B6 0.12 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 174 µg
- Vitamin C 2 mg
- Vitamin E 1.71 mg
- Vitamin K 453 µg
- Minerals 341 mg
- Major Minerals 340 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.5 · vitamin-b5-pantothenic-acid: 0.25 · vitamin-b6: 0.12 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 174.4 · vitamin-e: 1.71 · vitamin-k: 453.4 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Cooks bought prepped forms of collard greens for speed while markets still sold whole produce, including named heart portions.
Cooks bought prepped forms of collard greens for speed while markets still sold whole produce, including named heart portions.
Cooks bought prepped forms of collard greens for speed while markets still sold whole produce, including named heart portions.