Cress, cooked vs. Collards, NS as to form, cooked vs. Collards, fresh, cooked, fat added, NS as to 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, NS as to form, cooked has the most protein of the foods compared, at 3.1 g per 100g.
| Nutrient | Cress, cooked | Collards, NS as to form, cooked | Collards, fresh, cooked, fat added, NS… |
|---|---|---|---|
| Protein | 2.7 G | 3.1 G | 3.1 G |
| Total lipid (fat) | 3.5 G | 3.4 G | 3.4 G |
| Carbohydrate, by difference | 5.7 G | 5.7 G | 5.7 G |
| Energy | 58 KCAL | 58 KCAL | 58 KCAL |
| Total Sugars | 4.6 G | 0.48 G | 0.48 G |
| Fiber, total dietary | 1.1 G | 4.2 G | 4.2 G |
| Calcium, Ca | 85 MG | 242 MG | 242 MG |
| Iron, Fe | 1.4 MG | 0.49 MG | 0.49 MG |
| Potassium, K | 631 MG | 222 MG | 222 MG |
| Sodium, Na | 145 MG | 148 MG | 148 MG |
| Cholesterol | 2 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.74 G | 0.77 G | 0.77 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.