Vegetable

Whole

Whole collard greens is the intact market form—best for storage, ripening and recipes that start from complete pieces. plant ingredient with cultivar-driven sweetness, acid or starch. Select sound specimens, store correctly for the ingredient, and cut only when needed so surfaces stay fresh. ripeness and cut size drive timing more than complex technique. Rest after high heat so juices redistribute before carving or plating.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 35.6

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 19.6 mg
Salt 0.05 g
Total Carbohydrate 6.64 g
Dietary Fibre 2.45 g
Total Sugars 3.1 g
Complex / starch 1.95 g
Protein 1.97 g
Water 94.4 g

Detailed nutrients

Energy 35.6 kcal
Water 94.4 g
Carbohydrates 6.64 g
- Sugars 3.1 g
- Starch 1.95 g
- Fibre 2.45 g
Protein 1.97 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 615 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.68 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 165 µg
- Vitamin C 2 mg
- Vitamin E 1.62 mg
- Vitamin K 429 µg
Minerals 373 mg
- Major Minerals 372 mg
  - Calcium 36 mg
  - Sodium 19.6 mg
  - Potassium 316 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.68 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 165.1 · vitamin-e: 1.62 · vitamin-k: 428.5 ·

Minerals

Sodium: 19.58 · Potassium: 316 · Calcium: 36 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

500

Market gardeners and growers selected collard greens for flavour, yield and keeping quality, including named whole portions.

1850

Cold storage and transport made collard greens a year-round kitchen staple in many regions, including named whole portions.

1980