This wiki page organizes 34 exact USDA Survey Foods records labeled “Other dark green vegetables.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Other dark green vegetables” survey-food category. Within Feast’s broader navigation, they appear under Vegetables (34 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.
The current collection includes Mustard greens, raw; Dandelion greens, raw; Kale, frozen, cooked, fat added; Turnip greens, frozen, cooked, no added fat; Collards, fresh, cooked with butter or margarine; Beet greens, cooked. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 34 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 46 kcal | 28 kcal–65 kcal | 19 kcal–71 kcal | 34 |
| Proteinper 100 g | 2.9 g | 2.1 g–3.3 g | 1.1 g–5.2 g | 34 |
| Carbohydrateper 100 g | 5 g | 3.4 g–7.1 g | 2.7 g–9.6 g | 34 |
| Total fatper 100 g | 2.8 g | 0.4 g–3.5 g | 0.1 g–4.3 g | 34 |
| Dietary fiberper 100 g | 3.4 g | 1.9 g–4.2 g | 1.3 g–4.4 g | 34 |
| Total sugarsper 100 g | 0.7 g | 0.5 g–1.4 g | 0.3 g–5.3 g | 34 |
| Sodiumper 100 g | 146 mg | 129 mg–221 mg | 20 mg–370 mg | 34 |
| Potassiumper 100 g | 247 mg | 141 mg–532 mg | 135 mg–794 mg | 34 |
| Calciumper 100 g | 151 mg | 99 mg–247 mg | 32 mg–272 mg | 34 |
| Ironper 100 g | 1.1 mg | 0.7 mg–2.5 mg | 0.5 mg–3.2 mg | 34 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 34 “Other dark green vegetables” records, the middle reported calories value is 46 kcal per 100 grams. The central records run from 28 kcal to 65 kcal, while the complete observed span is 19 kcal to 71 kcal.
Mustard greens, raw is nearest the lower central boundary, and Kale, frozen, cooked, fat added is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 34 “Other dark green vegetables” records, the middle reported protein value is 2.9 g per 100 grams. The central records run from 2.1 g to 3.3 g, while the complete observed span is 1.1 g to 5.2 g.
Sweet potato, squash, pumpkin, chrysanthemum, or bean leaves, cooked is nearest the lower central boundary, and Turnip greens, frozen, cooked, no added fat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 34 “Other dark green vegetables” records, the middle reported carbohydrate value is 5 g per 100 grams. The central records run from 3.4 g to 7.1 g, while the complete observed span is 2.7 g to 9.6 g.
Mustard greens, frozen, cooked, no added fat is nearest the lower central boundary, and Collards, frozen, cooked, no added fat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 34 “Other dark green vegetables” records, the middle reported total fat value is 2.8 g per 100 grams. The central records run from 0.4 g to 3.5 g, while the complete observed span is 0.1 g to 4.3 g.
Collards, frozen, cooked, no added fat is nearest the lower central boundary, and Taro leaves, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 34 “Other dark green vegetables” records, the middle reported dietary fiber value is 3.4 g per 100 grams. The central records run from 1.9 g to 4.2 g, while the complete observed span is 1.3 g to 4.4 g.
Bitter melon, horseradish, jute, or radish leaves, cooked is nearest the lower central boundary, and Collards, fresh, cooked with butter or margarine is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 34 “Other dark green vegetables” records, the middle reported total sugars value is 0.7 g per 100 grams. The central records run from 0.5 g to 1.4 g, while the complete observed span is 0.3 g to 5.3 g.
Collards, fresh, cooked with oil is nearest the lower central boundary, and Mustard greens, fresh, cooked, no added fat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 34 “Other dark green vegetables” records, the middle reported sodium value is 146 mg per 100 grams. The central records run from 129 mg to 221 mg, while the complete observed span is 20 mg to 370 mg.
Sweet potato, squash, pumpkin, chrysanthemum, or bean leaves, cooked is nearest the lower central boundary, and Beet greens, raw is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 34 “Other dark green vegetables” records, the middle reported potassium value is 247 mg per 100 grams. The central records run from 141 mg to 532 mg, while the complete observed span is 135 mg to 794 mg.
Kale, frozen, cooked, fat added is nearest the lower central boundary, and Bitter melon, horseradish, jute, or radish leaves, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 34 “Other dark green vegetables” records, the middle reported calcium value is 151 mg per 100 grams. The central records run from 99 mg to 247 mg, while the complete observed span is 32 mg to 272 mg.
Mustard greens, frozen, cooked, fat added is nearest the lower central boundary, and Collards, fresh, cooked, no added fat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 34 “Other dark green vegetables” records, the middle reported iron value is 1.1 mg per 100 grams. The central records run from 0.7 mg to 2.5 mg, while the complete observed span is 0.5 mg to 3.2 mg.
Sweet potato, squash, pumpkin, chrysanthemum, or bean leaves, cooked is nearest the lower central boundary, and Beet greens, raw is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 34 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.
29 records use this wording, including Beet greens, cooked; Bitter melon, horseradish, jute, or radish leaves, cooked; Collards, fresh, cooked with butter or margarine.
11 records use this wording, including Collards, frozen, cooked with butter or margarine; Collards, frozen, cooked with oil; Collards, frozen, cooked, no added fat.
10 records use this wording, including Collards, fresh, cooked, no added fat; Collards, frozen, cooked, no added fat; Greens, fresh, cooked, no added fat.
8 records use this wording, including Greens, fresh, cooked, fat added; Greens, frozen, cooked, fat added; Kale, fresh, cooked, fat added.
4 records use this wording, including Beet greens, raw; Dandelion greens, raw; Kale, raw.
1 records use this wording, including Greens, canned, cooked.
Portion context
34 of 34 records (100%) include at least one named measure in the source data. Together those records provide 37 usable named measures.
Across the pooled named measures, the midpoint gram weight is 144 g. The central 10th-to-90th-percentile interval runs from 36 g to 175 g, while the complete observed span is 1–175 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Other dark green vegetables” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| Beet greens, cookedFDC 2709571 | 48 kcalper 100 g | 2.3 gper 100 g | 3.9 gper 100 g | 365 mgper 100 g | 75 gUSDA reference amount | Full profileUSDA source ↗ |
| Beet greens, rawFDC 2709570 | 22 kcalper 100 g | 2.2 gper 100 g | 3.7 gper 100 g | 226 mgper 100 g | 19 gUSDA reference amount | Full profileUSDA source ↗ |
| Bitter melon, horseradish, jute, or radish leaves, cookedFDC 2709641 | 56 kcalper 100 g | 3.5 gper 100 g | 1.8 gper 100 g | 134 mgper 100 g | 64 gUSDA reference amount | Full profileUSDA source ↗ |
| Collards, fresh, cooked with butter or margarineFDC 2709583 | 54 kcalper 100 g | 3.2 gper 100 g | 4.2 gper 100 g | 157 mgper 100 g | 68 gUSDA reference amount | Full profileUSDA source ↗ |
| Collards, fresh, cooked with oilFDC 2709582 | 61 kcalper 100 g | 3.1 gper 100 g | 4.2 gper 100 g | 139 mgper 100 g | 68 gUSDA reference amount | Full profileUSDA source ↗ |
| Collards, fresh, cooked, no added fatFDC 2709577 | 34 kcalper 100 g | 3.2 gper 100 g | 4.3 gper 100 g | 143 mgper 100 g | 65 gUSDA reference amount | Full profileUSDA source ↗ |
| Collards, frozen, cooked with butter or margarineFDC 2709585 | 55 kcalper 100 g | 2.9 gper 100 g | 2.7 gper 100 g | 178 mgper 100 g | 88 gUSDA reference amount | Full profileUSDA source ↗ |
| Collards, frozen, cooked with oilFDC 2709584 | 61 kcalper 100 g | 2.9 gper 100 g | 2.7 gper 100 g | 161 mgper 100 g | 88 gUSDA reference amount | Full profileUSDA source ↗ |
| Collards, frozen, cooked, no added fatFDC 2709578 | 36 kcalper 100 g | 3 gper 100 g | 2.8 gper 100 g | 166 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Dandelion greens, cookedFDC 2709589 | 71 kcalper 100 g | 2.8 gper 100 g | 3.6 gper 100 g | 209 mgper 100 g | 55 gUSDA reference amount | Full profileUSDA source ↗ |
| Dandelion greens, rawFDC 2709588 | 45 kcalper 100 g | 2.7 gper 100 g | 3.5 gper 100 g | 76 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Greens with ham or porkFDC 2706759 | 47 kcalper 100 g | 4.9 gper 100 g | 3.6 gper 100 g | 370 mgper 100 g | 108 gUSDA reference amount | Full profileUSDA source ↗ |
| Greens, canned, cookedFDC 2709598 | 41 kcalper 100 g | 1.3 gper 100 g | 1.3 gper 100 g | 335 mgper 100 g | 88 gUSDA reference amount | Full profileUSDA source ↗ |
| Greens, fresh, cooked, fat addedFDC 2709596 | 58 kcalper 100 g | 2.9 gper 100 g | 4.1 gper 100 g | 163 mgper 100 g | 68 gUSDA reference amount | Full profileUSDA source ↗ |
| Greens, fresh, cooked, no added fatFDC 2709593 | 37 kcalper 100 g | 3 gper 100 g | 4.2 gper 100 g | 159 mgper 100 g | 65 gUSDA reference amount | Full profileUSDA source ↗ |
| Greens, frozen, cooked, fat addedFDC 2709597 | 59 kcalper 100 g | 2.8 gper 100 g | 2.6 gper 100 g | 150 mgper 100 g | 88 gUSDA reference amount | Full profileUSDA source ↗ |
| Greens, frozen, cooked, no added fatFDC 2709594 | 37 kcalper 100 g | 2.9 gper 100 g | 2.7 gper 100 g | 146 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Kale, fresh, cooked, fat addedFDC 2709603 | 69 kcalper 100 g | 3.1 gper 100 g | 4.3 gper 100 g | 185 mgper 100 g | 68 gUSDA reference amount | Full profileUSDA source ↗ |
| Kale, fresh, cooked, no added fatFDC 2709600 | 46 kcalper 100 g | 3.1 gper 100 g | 4.4 gper 100 g | 181 mgper 100 g | 65 gUSDA reference amount | Full profileUSDA source ↗ |
| Kale, frozen, cooked, fat addedFDC 2709604 | 66 kcalper 100 g | 2.9 gper 100 g | 2.2 gper 100 g | 136 mgper 100 g | 88 gUSDA reference amount | Full profileUSDA source ↗ |
| Kale, frozen, cooked, no added fatFDC 2709601 | 44 kcalper 100 g | 2.9 gper 100 g | 2.3 gper 100 g | 132 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Kale, rawFDC 2709599 | 43 kcalper 100 g | 2.9 gper 100 g | 4.1 gper 100 g | 53 mgper 100 g | 13 gUSDA reference amount | Full profileUSDA source ↗ |
| Mustard greens, fresh, cooked, fat addedFDC 2709610 | 53 kcalper 100 g | 3 gper 100 g | 3.3 gper 100 g | 151 mgper 100 g | 75 gUSDA reference amount | Full profileUSDA source ↗ |
| Mustard greens, fresh, cooked, no added fatFDC 2709607 | 29 kcalper 100 g | 3.1 gper 100 g | 3.4 gper 100 g | 146 mgper 100 g | 70 gUSDA reference amount | Full profileUSDA source ↗ |
| Mustard greens, frozen, cooked, fat addedFDC 2709611 | 41 kcalper 100 g | 2.2 gper 100 g | 2.7 gper 100 g | 145 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Mustard greens, frozen, cooked, no added fatFDC 2709608 | 19 kcalper 100 g | 2.3 gper 100 g | 2.8 gper 100 g | 141 mgper 100 g | 83 gUSDA reference amount | Full profileUSDA source ↗ |
| Mustard greens, rawFDC 2709606 | 27 kcalper 100 g | 2.9 gper 100 g | 3.2 gper 100 g | 20 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Poke greens, cookedFDC 2709612 | 42 kcalper 100 g | 2.2 gper 100 g | 1.5 gper 100 g | 138 mgper 100 g | 75 gUSDA reference amount | Full profileUSDA source ↗ |
| Sweet potato, squash, pumpkin, chrysanthemum, or bean leaves, cookedFDC 2709642 | 57 kcalper 100 g | 2.1 gper 100 g | 1.8 gper 100 g | 128 mgper 100 g | 35 gUSDA reference amount | Full profileUSDA source ↗ |
| Taro leaves, cookedFDC 2709633 | 68 kcalper 100 g | 5.2 gper 100 g | 3.9 gper 100 g | 133 mgper 100 g | 75 gUSDA reference amount | Full profileUSDA source ↗ |
| Turnip greens, fresh, cooked, fat addedFDC 2709637 | 42 kcalper 100 g | 1.1 gper 100 g | 3.4 gper 100 g | 149 mgper 100 g | 75 gUSDA reference amount | Full profileUSDA source ↗ |
| Turnip greens, fresh, cooked, no added fatFDC 2709634 | 20 kcalper 100 g | 1.1 gper 100 g | 3.5 gper 100 g | 145 mgper 100 g | 73 gUSDA reference amount | Full profileUSDA source ↗ |
| Turnip greens, frozen, cooked, fat addedFDC 2709638 | 51 kcalper 100 g | 3.3 gper 100 g | 3.3 gper 100 g | 136 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Turnip greens, frozen, cooked, no added fatFDC 2709635 | 29 kcalper 100 g | 3.3 gper 100 g | 3.4 gper 100 g | 131 mgper 100 g | 83 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Other dark green vegetables” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 34 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.