Watercress, cooked vs. Collards, frozen, cooked, no added fat vs. Escarole, cooked
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, frozen, cooked, no added fat has the most protein of the foods compared, at 3 g per 100g.
| Nutrient | Watercress, cooked | Collards, frozen, cooked, no added fat | Escarole, cooked |
|---|---|---|---|
| Protein | 2.4 G | 3 G | 1.1 G |
| Total lipid (fat) | 2.8 G | 0.41 G | 2.7 G |
| Carbohydrate, by difference | 1.4 G | 7.1 G | 3 G |
| Energy | 36 KCAL | 36 KCAL | 37 KCAL |
| Total Sugars | 0.21 G | 0.57 G | 0.23 G |
| Fiber, total dietary | 0.5 G | 2.8 G | 2.7 G |
| Calcium, Ca | 125 MG | 210 MG | 45 MG |
| Iron, Fe | 0.21 MG | 1.1 MG | 0.7 MG |
| Potassium, K | 344 MG | 250 MG | 238 MG |
| Sodium, Na | 173 MG | 166 MG | 139 MG |
| Cholesterol | 2 MG | 0 MG | 2 MG |
| Fatty acids, total saturated | 0.74 G | 0.06 G | 0.71 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.