The American South has cultivated and appreciated collard greens since the 17th century. Plate yourself a nice helping of steamed collard greens with black-eyed peas and brown rice; your body will thank you for Southern-inspired flavor and powerful disease-fighting nourishment.
Collards are healthy source of a myriad of vitamins and minerals. Vitamin K, vitamin A, manganese, vitamin C, dietary fiber, and calcium; vital nutrition are supplied in abundance through collard leaves. In addition, the cruciferous vegetable provides a wealth of fortifying vitamin B1, vitamin 6, iron, vitamin E, protein, magnesium, vitamin B5, omega-3 fatty acids, and more.
With over 7 grams of fiber in every cup, collards are anexcellent choice for digestive system support. Researchers have determined that the sulforaphane in collard greens protects stomach lining by preventing bacterial overgrowth or clinging to the stomach wall. Beyond digestion, collards seem also to be a powerful weapon in the battle against several of the most critical American health issues.
Cholesterol, Cardiovascular Support, Cancer, and Collards
· Cholesterol– None of the other commonly eaten leafy green vegetable beat collard greens at lowering cholesterol. Kale, mustard greens, broccoli, Brussels sprouts, and cabbage all pale in comparison to steamed collards when it comes to their ability to bind bile acids in the digestive tract and excrete them from the body.
· Cardiovascular Support– Collards contain significant amounts of vitamin K and omega-3 fatty acids which temper chronic unwanted inflammation at an early stage, decreasing development of cardiovascular diseases.
· Cancer– 4 key cancer-fighting glucosinolates are found in collard greens: glucoraphanin, sinigrin, gluconasturtiian, and glucotropaeolin.. These glucosinolates can be converted into an isothiocyanate (ITC) which reduce the risk of cancer and improve protection by assisting the body’s detoxification system, bolstering the antioxidant system, and supporting the anti-inflammatory system. Imbalances in any or all of the three systems lead to significant increases in cancer risk. Prevention of cancers like bladder, breast, colon, lung, ovarian, and prostate cancers, have all been linked to improved collard intake.
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