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Collards Cooked From Fresh Ns As To Fat Added In Cooking
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Nutrition Facts
Serving Size
Whole Recipe (133g)
Calories64
% Daily Value *
Total Fat 3.3g4%
Saturated Fat 1.2g6%
Trans Fat --g
Cholesterol 4mg1%
Sodium 303.2mg13%
Total Carbohydrate 7.3g3%
Dietary Fiber 5.2g19%
Total Sugars 0.52g1%
Includes --g Added Sugars--%
Protein 3.5g7%
Vitamin C 23.5mg26%
Vitamin D 0mcg0%
Iron 1.5mg8%
Calcium 183.5mg14%
Potassium 151.6mg3%
Phosphorus 42.6mg3%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Missing data "--" is set to equal 0. Totals may be higher than shown.
Settings
  • Blood Sugar Index 0 Good
  • This recipe is low in carbohydrates and sugar relative to the fiber, protein, and fat. It is a good choice for maintaining healthy blood sugar levels.
Weight Loss
Muscle Gain
Nutrient Density
  • PRAL score -2.99
  • Inflammation Score -3633
  • Amino Acid Score --%
  • Potassium/Sodium 0.5
Where do the calories come from?

A donut chart showing which nutrients contribute to the caloric total. There are 64 calories in Collards Cooked From Fresh Ns As To Fat Added In Cooking coming from 19% protein, 40% carbs, 41% fat, and 0% alcohol.

What is this food made of?

A pie chart showing the macro nutrient components for Collards Cooked From Fresh Ns As To Fat Added In Cooking. This food consists of 89.3% water, 2.7% protein, 5.6% carbs, 2.5% fat, and 0% alcohol.

Detailed Nutrition Facts
155 nutrients
Macronutrients
-- = missing data %DV
Weight133g
Calories (kcal) 64 3%
Fat 3.3g 4%
Protein 3.5g 7%
Carbohydrate 7.3g 3%
Sugars 0.52g 1%
Fiber 5.2g 19%
Cholesterol 4mg 1%
Saturated Fats 1.2g 6%
Net-Carbs 2.1g
Trans Fatty Acids --g
Minerals
-- = missing data %DV
Weight133g
Calcium 183.5mg 14%
Iron, Fe 1.5mg 8%
Potassium, K 151.6mg 3%
Magnesium 26.6mg 6%
Phosphorus, P 42.6mg 3%
Sodium 303.2mg 13%
Zinc, Zn 0.29mg 3%
Copper, Cu 0.07mg 7%
Manganese --mg --%
Selenium, Se 0.67mcg 1%
Fluoride, F --mcg --%
Molybdenum --mcg
Iodine, I --mcg
Chlorine --mg
Chromium --mcg
Vitamins
-- = missing data %DV
Weight133g
Vitamin A, RAE 514.7mcg 57%
Vitamin C 23.5mg 26%
Thiamin (B1) 0.05mg 4%
Riboflavin (B2) 0.14mg 11%
Niacin (B3) 0.74mg 5%
Vitamin B5 (PA) --mg --%
Vitamin B6 0.21mg 13%
Biotin --mcg
Folate (B9) 21.3mcg 5%
Folic acid 0mcg 0%
Food Folate 21.3mcg 5%
Folate DFE 21.3mcg 5%
Choline 50mg 9%
Vitamin B12 0mcg 0%
Retinol 22.6mcg
Carotene, beta 5837.4mcg 54%
Carotene, alpha 87.8mcg 0%
Cryptoxanthin, beta 33.3mcg 0%
Vitamin A, IU --IU
Lycopene 0mcg
Lut + Zeaxanthin 8001.3mcg
Vitamin E 1.4mg 10%
Vitamin D 0mcg 0%
Vitamin D2 --mcg
Vitamin D3 --mcg
Vitamin D (IU) --IU --%
Vitamin K 526.4mcg 439%
Vitamin K1 --mcg
Menaquinone-4 (K2) --mcg
Other
-- = missing data
Weight133g
Water 117.2g
Ash --g
Alcohol 0g
Caffeine 0mg
Theobromine 0mg
PRAL score -2.99
Carbs & Sugars
-- = missing data %DV
Weight133g
Soluble Fiber --g
Insoluble Fiber --g
Added Sugar --g --%
Sucrose --g
Glucose (Dextrose) --g
Fructose --g
Lactose --g
Maltose --g
Galactose --g
Starch --g
Carbohydrate, other --g
Total sugar alcohols --g
Fats
-- = missing data %AI
Weight133g
Total Monounsaturated 0.688g
Total Polyunsaturated 0.622g
Omega 3s 0.161g 10%
Omega 6s 0.448g 3%
Omega 3 to Omega 6 Ratio 0.36
Omega 6 to Omega 3 Ratio 2.78
Omega 3 Fats
alpha-Linolenic Acid (ALA) --g --%
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Docosahexaenoic Acid (DHA) 0g
n-3-Eicosatrienoic Acid (20:3) --g
Omega-6 Fats
Linoleic Acid (18:2 n-6 cis cis) --g
gamma-Linolenic Acid (GLA) --g
cis-cis-n6-Eicosadienoic Acid --g
Dihomo-gamma-linolenic acid (DGLA) --g
Arachidonic acid (AA) --g
Saturated Fats
Butyric (4:0) 0.063g
Caproic (6:0) 0.039g
Caprylic Acid (8:0) 0.023g
Capric Acid (10:0) 0.049g
Lauric Acid (12:0) 0.055g
Tridecanoic Acid (13:0) --g
Myristic Acid (14:0) 0.148g
Pentadecanoic Acid (15:0) --g
Palmitic Acid (16:0) 0.551g
Margaric Acid (17:0) --g
Stearic Acid (18:0) 0.257g
Arachidic Acid (20:0) --g
Behenic Acid (22:0) --g
Lignoceric Acid (24:0) --g
Monounsaturated Fats
Myristoleic Acid (14:1) --g
Pentadecenoic Acid (15:1) --g
Palmitoleic Acid (16:1) 0.019g
cis-Palmitoleic Acid (16:1 cis) --g
Heptadecenoic Acid (17:1) --g
Oleic Acid (18:1) 0.662g
cis-Oleic Acid (18:1 cis) --g
cis-Vaccenic acid --g
Gadoleic Acid (20:1) 0.004g
Docosenoic Acid (22:1) 0g
cis-Docosenoic Acid (22:1 cis) --g
cis-Tetracosenoic Acid (24:1 cis) --g
Polyunsaturated Fats
Octadecadienoic Acid (18:2) 0.448g
Conjugated Linoleic Acid (CLAs) --g
i-Octadecadienoic Acid (18:2 mixed isomers) --g
undifferentiated-Octadecatrienoic 0.161g
Octadecatrienoic Acid (mixed isomers) --g
Parinaric Acid (18:4) 0g
Eicosatrienoic Acid (20:3) --g
Eicosatetraenoic Acid 20:4 0.003g
Heneicosapentaenoic Acid 21:5 --g
22:4 --g
Trans Fats
Trans-Polyenoic Fats --g
Trans-Monoenoic Fats --g
trans-Palmitoleic Acid (16:1 trans) --g
trans-Oleic Acid (18:1 trans) --g
trans-Docosenoic Acid (22:1 trans) --g
trans-Octadecadienoic Acid (18:2 trans) --g
trans-trans-Octadecadienoic Acid (18:2 trans trans) --g
Phytosterols (Plant Sterols)
Total Phytosterols --g
Stigmasterol --g
Campesterol --g
Beta-sitosterol --g
Amino Acids
-- = missing data %RDI
Weight133g
Essential Amino Acids
Histidine --mg --%
Isoleucine --mg --%
Leucine --mg --%
Lysine --mg --%
Methionine --mg --%
Phenylalanine --mg --%
Threonine --mg --%
Tryptophan --mg --%
Valine --mg --%
Conditionally Essential Amino Acids
Arginine --mg
Cystine --mg --%
Glycine --mg
Proline --mg
Tyrosine --mg --%
Non-Essential Amino Acids
Alanine --mg
Aspartic acid --mg
Betaine --mg
Glutamic acid --mg
Hydroxyproline --mg
Serine --mg
Data Source
Collards Cooked From Fresh Ns As To Fat Added In Cooking
USDA Food Data Central FNNDSOmega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.