Dandelion greens, raw vs. Chard, cooked vs. Kale, 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.
Kale, fresh, cooked, no added fat has the most protein of the foods compared, at 3.1 g per 100g.
| Nutrient | Dandelion greens, raw | Chard, cooked | Kale, fresh, cooked, no added fat |
|---|---|---|---|
| Protein | 2.7 G | 1.9 G | 3.1 G |
| Total lipid (fat) | 0.7 G | 3 G | 1.6 G |
| Carbohydrate, by difference | 9.2 G | 3.9 G | 4.7 G |
| Energy | 45 KCAL | 44 KCAL | 46 KCAL |
| Total Sugars | 0.71 G | 1.1 G | 0.86 G |
| Fiber, total dietary | 3.5 G | 1.7 G | 4.4 G |
| Calcium, Ca | 187 MG | 54 MG | 272 MG |
| Iron, Fe | 3.1 MG | 1.9 MG | 1.7 MG |
| Potassium, K | 397 MG | 395 MG | 373 MG |
| Sodium, Na | 76 MG | 352 MG | 181 MG |
| Cholesterol | 0 MG | 2 MG | 0 MG |
| Fatty acids, total saturated | 0.17 G | 0.75 G | 0.19 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.