Collards are probably
originated in the eastern European or Asia Minor region and now days grown
almost all parts of the cooler temperate regions. The plant grows up to 3-4 feet in height and bears
dark-green leaves arranged in a rosette fashion around an upright, stocky main
stem.
Collard greens are highly nutritious staple
green “cabbage-like leaves” vegetable. 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.
Most often thought of
as a Southern dish, collard greens and their cousins -- beet greens, dandelion
greens, mustard greens, and turnip greens -- are gaining new respect as
nutrition powerhouses -- they're loaded with disease-fighting beta-carotene and
offer respectable amounts of vitamin
C, calcium, and fiber. All these attributes make cooking greens a
wise choice for your diet.
As fat-fighters,
collard greens play the part of most vegetables, providing few calories but
filling stomachs with some fiber and furnishing nutrients galore. Just lose the
traditional way of cooking them in bacon grease to keep your weight-loss
routine and turn them into true fat-fighting foods.
Some greens --
collard, mustard, and turnip -- belong to the cruciferous family, which also
includes broccoli, cabbage, and cauliflower. Research has shown that people who
eat a lot of cruciferous vegetables are less likely to suffer from cancer than
those whose diets contain fewer servings due to a variety of organosulfur
compounds.
Dark, leafy greens are
also a good source of the antioxidant vitamin C. Many of the greens contain
appreciable amounts of magnesium (good for bone and heart health) and the B-vitamin
team of folate and B6 (also good for heart health).
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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.
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Collard greens are an excellent source of vitamin-A (222% of RDA per 100 g ) and carotenoid
anti-oxidants such as lutein, carotenes, zea-xanthin, crypto-xanthin, etc. These compounds
are scientifically found to have antioxidant properties. Vitamin A also
required maintaining healthy mucus membranes and skin and is also essential for
healthy vision. Consumption of natural fruits rich in flavonoids helps to
protect from lung and oral cavity cancers.
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This leafy vegetable contains amazingly high
levels of vitamin-K, provides staggering 426% of recommended daily levels
per 100 leaves. Vitamin K has a potential role in the increase of bone mass by
promoting osteotrophic activity in the bone. It also has the beneficial effect
in Alzheimer's
diseasepatients by limiting neuronal damage in their brain.
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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.
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Wonderfully nutritious collard leaves are very
low in calories (provide only 30 calories per 100 g ) and contain no
cholesterol. However, its green leaves contain a very good amount of soluble
and insoluble dietary fiber that helps control LDL cholesterol levels and offer
protection against hemorrhoids, constipation as well as colon cancer diseases.
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Widely considered to be wholesome foods,
collards are rich in invaluable sources of phyto-nutrients with potent
anti-cancer properties, such as di-indolyl-methane (DIM) and sulforaphane that have proven
benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of
their cancer-cell growth inhibition and cytotoxic effects on cancer cells.
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Di-indolyl-methane has also found to be
effective immune modulator, anti-bacterial and anti-viral properties by
potentiating Interferon-gamma receptors.
Although fresh collard
greens are available year around in the stores, they are at their best from
November through April. The plant is generally ready to harvest at
6-8 weeks after planting. Generally the whole plant is cut about 4 inches from the ground
and sent to market in bunches. Usually, the cut ends sprouts again and bears
new stems from the sides which can then be harvested again after few weeks.
In the stores, look
for fresh, bright, crispy leaves with stout stalk. Avoid those with yellow
discolored, sunken leaves. Whenever possible, choose these greens from the
nearby organic farm in order to get maximum health benefits.
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