Collard greens, also referred to as collards, are a member of the cruciferous vegetable genus Brassica, which is rich in cancer fighters diindolylmethane and sulforaphane, as well as fiber. Collard greens provide antioxidant vitamins A, C, and E; vitamin K and niacin; and carotenoids, including a substantial amount of lutein.
They are also a good source of zinc, manganese, calcium, and magnesium.
Collard greens are among a small number of foods that contain measurable amounts of oxalates, so over-consumption can cause problems for those with kidney disease, gout, vulvar pain, rheumatoid arthritis, or other conditions that may require a low-oxalate diet.
Nutritional Facts :
One cup of chopped and boiled collards provides 35 calories, 7.8 g carbohydrate, 1.7 g protein, 0.2 g fat, 3.6 g dietary fiber, 3491 IU vitamin A, 15 mg vitamin C, 0.4 mg niacin, 8 mcg folic acid, 168 mg potassium, 20 mg sodium, 10 mg phosphorus, 29 mg calcium, 9 mg magnesium, and 0.20 mg iron.