Here are 6 reasons to eat, juice, and blend collard greens.
- Collards are an excellent source of vitamin K and vitamin A. They also contain vitamin C, folate, manganese, calcium, tryptophan, choline, iron, vitamin B6, vitamin B2, magnesium, vitamin E, protein, omega-3 fats, potassium, phosphorus, vitamin B3, vitamin B1 and vitamin B5.
- When collard greens are eaten, the fiber nutrients join with bile acids in the intestine and pass through the body in a bowel movement. The liver has to replace the bile acids by using its reserve of cholesterol, as a result, cholesterol level drops.
- Collard greens provide us with high levels of glucosinolates, which are converted to cancer fighting compounds called isothiocyanates.
- Collard greens contain 4 core anti-oxidants: caffeic acid, kaempferol, quercetin, and ferulic acid. These help to lower oxidative stress in our cells which in turn lowers the risk for cancer.
- There are 350 micrograms of folate in every 100 calories of collard greens. That’s more than brussel sprouts, broccoli and kale. Folate is a vitamin B complex needed for red blood cell production, helps prevent homocysteine build up, supports healthy nerve function and skin cell production.
- Collard greens provide anti-inflammatory benefits because they contain vitamin K and omega 3 fatty acids in the form of alpha linolenic acid.
Collard greens are known as “soul food” in the south. Put some soul into your salads, juices, smoothies. They also make great wraps.
The key to eating healthy? Avoid anything that has a TV commercial.-unkown