Mustard greens, NS as to form, cooked vs. Mustard greens, fresh, cooked, fat added vs. Collards, fresh, cooked with butter or margarine
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 with butter or margarine has the most protein of the foods compared, at 3.2 g per 100g.
| Nutrient | Mustard greens, NS as to form, cooked | Mustard greens, fresh, cooked, fat added | Collards, fresh, cooked with butter or… |
|---|---|---|---|
| Protein | 3 G | 3 G | 3.2 G |
| Total lipid (fat) | 3.2 G | 3.2 G | 3 G |
| Carbohydrate, by difference | 4.9 G | 4.9 G | 5.7 G |
| Energy | 53 KCAL | 53 KCAL | 54 KCAL |
| Total Sugars | 1.4 G | 1.4 G | 0.49 G |
| Fiber, total dietary | 3.3 G | 3.3 G | 4.2 G |
| Calcium, Ca | 120 MG | 120 MG | 242 MG |
| Iron, Fe | 1.7 MG | 1.7 MG | 0.49 MG |
| Potassium, K | 400 MG | 400 MG | 222 MG |
| Sodium, Na | 151 MG | 151 MG | 157 MG |
| Cholesterol | 2 MG | 2 MG | 4 MG |
| Fatty acids, total saturated | 0.73 G | 0.73 G | 1.1 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.