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Collard Greens Health Benefits

Collards are one of the most popular members of the Brassica family, closely related to kale and cabbage and could be described as a non-heading (acephalous) cabbage. The leaves are an excellent source of folates, it provides about 166 µg or 41.5% of RDA.

 

Folates are important in DNA synthesis and when given during the pre-conception period can prevent neural tube defects in the baby. Collards are rich in many vital B-complex groups of minerals such as niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and riboflavin.

 

Collard greens play the part of most vegetables, providing few calories but filling stomachs with some fiber and furnishing nutrients galore.

 

Most greens are superb sources of vitamin A, mostly in the form of beta-carotene, which has been shown to help protect against cancer, heart disease, cataracts, and other diseases of aging through its antioxidant properties.

 

Vitamin A also helps keep the immune system keep strong and healthy. Folate by itself offers a few additional health boosters. It helps in the production of red blood cells and in normal nerve function.

 

And by helping to reduce homocysteine levels in the blood, it may help prevent dementia and bone fractures in people with osteoporosis.

 

Cook greens in a small amount of water, or steam them, to preserve their vitamin C content. Cook with the lid off to prevent the greens from turning a drab olive colour. When you can, strain the nutritious cooking liquid and use it as a base for soups or stews.

 

A 1-cup serving of cooked collard greens contains 836 micrograms of vitamin K, which is significantly more than the 90 micrograms women need each day and the 120 micrograms men require.

 

The primary job of vitamin K is to clot your blood when you injure yourself. You also need plenty of vitamin K for the health of your bones.

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