Collard Greens Facts:
Collard greens are a part of the cabbage family. Instead of growing in a tight “head” of leaves like other cabbages, it grows in a loose bouquet (1). They are good sources of vitamin K, vitamin C, and calcium (2). They also contain phytochemicals called “glucosinolates” that may reduce the risk for cancer and heart disease (3,4). The glucosinolates are responsible for collards’ bitter flavor (3).
Shopping and Storage Tips:
- Select collards with dark green leaves with no yellowing (1).
- Refrigerate collard greens in a plastic bag for up to 5 days (1).
(1) Fruits & Veggies More Matters. (n.d.). Collard Greens: Nutrition. Selection. Storage. Retrieved from https://www.fruitsandveggiesmorematters.org/collard-greens.
(2) US Department of Agriculture. (2016). Basic report: 11161, collards, raw. Retrieved from https://ndb.nal.usda.gov/ndb/foods/show/2927?manu=&fgcd=&ds=.
(3) Higdon, J. V., Delage, B., Williams, D. E., & Dashwood, R. H. (2007). Cruciferous Vegetables and Human Cancer Risk: Epidemiologic Evidence and Mechanistic Basis. Pharmacological Research : The Official Journal of the Italian Pharmacological Society, 55(3), 224–236. http://doi.org/10.1016/j.phrs.2007.01.009
(4) Cornelis, M. C., El-Sohemy, A., & Campos, H. (2007). GSTT1 genotype modifies the association between cruciferous vegetable intake and the risk of myocardial infarction. The American Journal of Clinical Nutrition, 86, 752-8.