Vegetable
Half Head
Mustard Greens half head is a prepared form of the head, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Wipe pans of excess fat before deglazing if you want a bright sauce.
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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 0.27 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 20.1 mg
- Salt 0.05 g
- Total Carbohydrate 7.02 g
- Dietary Fibre 2.41 g
- Total Sugars 3.09 g
- Complex / starch 2.02 g
- Protein 1.6 g
- Water 91.3 g
- Energy 30.2 kcal
- Water 91.3 g
- Carbohydrates 7.02 g
- Protein 1.6 g
- Fat 0.27 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 562 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.63 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 151 µg
- Vitamin C 2 mg
- Vitamin E 1.48 mg
- Vitamin K 390 µg
- Minerals 290 mg
- Major Minerals 288 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.63 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 150.8 · vitamin-e: 1.48 · vitamin-k: 390.4 ·
Minerals
Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.
History
Cooks bought prepped forms of mustard greens for speed while markets still sold whole produce, including named half head portions.
Market gardeners and growers selected mustard greens for flavour, yield and keeping quality, including named half head portions.
Cooks bought prepped forms of mustard greens for speed while markets still sold whole produce, including named half head portions.