Collard greens are non-starchy veggies that are loaded with Vitamin A, Vitamin C, and Vitamin K. They are also loaded with Calcium – for people who can’t drink milk or dislike milk. Collards have thick, dark green edible, slightly bitter leaves. They taste best during the winter season. Collards in the same family as Kale and Spring greens. Although, collards are normally boiled and eaten as a side-dish, they make a great soup; the soup broth is loaded with nutrients.
Health Benefits of Eating Collard Greens
Collard greens contain a number of nutrients that reduce the risk of certain cancers. Vitamin C is an essential nutrient (our bodies can not make it) that works as an antioxidant, and plays key roles in metabolic functions. Get your Vitamin C and avoid scurvy.
Vitamin K is a group of fat soluble vitamins that play a major role in processing protein and blood chemistry.
|Amount Per Serving – 1 cup 190 g (Calories: 49)
*DV based on a 2,000 calorie diet
|Calories from Fat||0|
|Total Fat (g)||0|
|Saturated Fat (g)||0.41|
|Total Carbohydrates (g)||13.5|
|Dietary Fiber (g)||3.8||21%|
|Vitamin A (micrograms, mcg)||1092||118.9%|
|Vitamin C (mg)||45.4||57.6%|
|Vitamin K (mg)||1.18||880%|