Collards, raw vs. Cress, raw vs. Collards, fresh, cooked, no added fat
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Collards, fresh, cooked, no added fat has the most protein of the foods compared, at 3.2 g per 100g.
| Nutrient | Collards, raw | Cress, raw | Collards, fresh, cooked, no added fat |
|---|---|---|---|
| Protein | 3 G | 2.6 G | 3.2 G |
| Total lipid (fat) | 0.61 G | 0.7 G | 0.65 G |
| Carbohydrate, by difference | 5.4 G | 5.5 G | 5.8 G |
| Energy | 32 KCAL | 32 KCAL | 34 KCAL |
| Total Sugars | 0.46 G | 4.4 G | 0.49 G |
| Fiber, total dietary | 4 G | 1.1 G | 4.3 G |
| Calcium, Ca | 232 MG | 81 MG | 249 MG |
| Iron, Fe | 0.47 MG | 1.3 MG | 0.5 MG |
| Potassium, K | 213 MG | 606 MG | 228 MG |
| Sodium, Na | 17 MG | 14 MG | 143 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.06 G | 0.02 G | 0.06 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.