benefits of collard

Rinse collard greens under cold running water. Chop leaf portion into 1/2 inch slices and the stems into 1/4 inch pieces for quick and even cooking. To get the most health benefits from collard greens, we recommend letting them sit for a minimum of 5 minutes before cooking. Sprinkling with lemon juice before letting them sit may be able to help activate their myrosinase enzymes and increase formation of beneficial isothiocyanates in the greens.

We recommend Healthy Steaming collard greens for maximum nutrition and flavor. Fill the bottom of a steamer pot with 2 inches of water. While waiting for the water to come to a rapid boil chop greens. Steam for 5 minutes and toss with our Mediterranean Dressing and top with your favorite optional ingredients.

According to the Environmental Working Group (EWG) in their 2014 report, Shoppers Guide to Pesticides in Produce, conventionally grown collard greens are contaminated with concentrations of organophosphate insecticides, which are considered to be highly toxic to the nervous system. While they were not among the 12 varieties of produce most concentrated in overall pesticide residues (and therefore not part of the EWGs traditional Dirty Dozen), the EWG felt that this organophosphate concentration was relevant enough to bring attention to collard greens.

Collard greens are among a small number of foods that contain measurable amounts of oxalates, naturally occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating collard greens. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body.

Collard greens are sometimes referred to as a goitrogenic food. Yet, contrary to popular belief, according to the latest studies, foods themselves collard greens included are not goitrogenic in the sense of causing goiter whenever they are consumed, or even when they are consumed in excess. In fact, most foods that are commonly called goitrogenic such as the cruciferous vegetables (including cabbage, broccoli, kale, and cauliflower) and soyfoods do not interfere with thyroid function in healthy persons even when they are consumed on a daily basis. Nor is it scientifically correct to say that foods contain goitrogens, at least not if you are thinking about goitrogens as a category of substances like proteins, carbohydrates, or vitamins. With respect to the health of our thyroid gland, all that can be contained in a food are nutrients that provide us with a variety of health benefits but which, under certain circumstances, can also interfere with thyroid function.

Collard greens are an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, vitamin C, dietary fiber, and calcium.. In addition, collard greens are a very good source of vitamin B1, vitamin 6, and iron. They are also a good source of vitamin E, copper, protein, magnesium, phosphorus, vitamin B5, folate, omega 3 fatty acids, niacin, vitamin B1, and potassium.

In addition to the nutrients highlighted in our ratings chart, an in depth nutritional profile for Collard greens is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

The high content of chlorophyll in collards helps to improve the hemoglobin level in one s body. The chlorophyll molecules are closest to human s hemoglobin molecules, making it one of the best juices for people who are anemic. They are blood building and encourages smooth blood circulation, preventing blood stagnancy and inflammation.

Certain nutrients found in collards are important for lowering blood cholesterol levels. These include vitamin A and C, folate, and its fiber. The leaves are also an excellent source of folates, provides about 166

The high level of folate found in collards is essential for lowering homocysteine level. People who have high levels of homocysteine are found to be at risk of heart attack, stroke, and Alzheimer s disease. Fresh collard leaves are also rich in vitamin C, provides about 59% of RDA per 100 g. Vitamin C is a powerful natural anti oxidant that offers protection against free radical injury and flu like viral infections.