Collards, cooked, boiled, drained, with salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 94 / 100 How is this scored?

Composition

Energy

Protein 2.7 g · 11 kcal/100g
Fat 0.7 g · 6 kcal/100g
Carbs 5.7 g · 23 kcal/100g
Fiber 4.0 g
Water 90 g
Total energy 33 kcal

Macro balance aligns with EFSA guidelines (27% protein, 16% fat, 57% carbs)

Fat quality 56 / 100 How is this scored?
Total fat
0.7g
Saturated
0.0g
Monounsat.
0.0g
Polyunsat.
0.2g
Omega-6
0.07g

Saturated fat is 1.3% of energy, within the WHO limit of 10%.

Protein quality 81 / 100 How is this scored?
Histidine 98%
Isoleucine 100%
Leucine 81%
Lysine 83%
Methionine + Cysteine 84%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 98%

Limiting amino acid is Leucine (81% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 41 / 100 How is this scored?

Vitamins

Vitamin A 380 µg
Vitamin C 18.2 mg
Vitamin D 0.0 µg
Vitamin E 0.9 mg
Vitamin K 407 µg
Thiamin (B1) 0.04 mg
Riboflavin (B2) 0.11 mg
Niacin (B3) 0.6 mg
Pantothenic (B5) 0.2 mg
Vitamin B6 0.13 mg
Folate (B9) 16 µg
Vitamin B12 0.00 µg

Minerals

Calcium 141 mg
Iron 1.1 mg
Magnesium 21 mg
Phosphorus 32 mg
Potassium 117 mg
Sodium 252 mg
Zinc 0.2 mg
Copper 0.05 mg
Manganese 0.51 mg
Selenium 0.5 µg

Notable source of Vitamin K (542% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.