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Collard Greens Vegetable Health Benefits

Collard greens are part of the cruciferous vegetable family, which also includes kale, broccoli, Brussels sprouts, cabbage, rutabaga and turnips. Consuming vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions.


Many studies have suggested that increasing consumption of plant foods like collard greens decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy and an overall lower weight.


Collard greens are also great for your skin because they are packed full of vitamin A, a nutrient required for sebum production that keeps hair moisturized.


Vitamin A is also necessary for the growth of all bodily tissues, including skin and hair.


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.


This green vegetable contains high levels of antioxidant that fight free radicals.


Free radicals are harmful elements that damage skin cells. They are the main culprits of cancer development and skin disorders initiation.


Having high levels of antioxidant in the body helps lower risks of cancer.


Among all types of cancer, prevention of the following cancer types is most closely associated with intake of collard greens: bladder cancer, breast cancer, colon cancer, lung cancer, prostate cancer, and ovarian cancer.


Collard greens contain a high concentration amount of carotenoids (zeaxathin and lutein).  


Both these ingredients are necessary for protecting our eyes against ultraviolet lights.  Due to the high levels of these anti-oxidants, they are helpful in defending the retina against free radicals.


Collards are a key super food for those that are serious about a diabetes prevention program.


Collard greens are rich in Vitamin C, 3/4 of a cup of semi-cooked collard greens contain up to 60% percent of the daily recommended allowance of Vitamin C.

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