Collard greens

       General Usage:

                      collard greens are lighter green in color, have broad, smoother textured leaves, are thinner, milder in flavor, and are more heat tolerant. Collard greens have a smoky note in taste. Common ways of cooking collard greens include slow braising and pan-steaming, seasoning with smoked and salted meats, and used as an accompaniment with fish or meat dishes. Collard greens are ubiquitous in Kashmir cuisine.

           

   Health and Nutrition: 

              collards are good sources of vitamin C and soluble fiber, and contain multiple nutrients with potent anticancer properties. Collard greens are also a high source of vitamin K (the clotting vitamin) and should be eaten in moderation by individuals taking blood thinners.
collard greens is a potent modulator of the innate immune response system with potent antiviral, antibacterial and anticancer activity.
            Collard greens  contain glucosinolates, a mustard oil glycoside. The enzyme myrosinase, which is stored in a separate compartment of the plant cell, is liberated when the plant is crushed or chewed. Myrosinase converts glucosinolates to the bioactive molecules isothiocyanate and indole-3-carbinol, which are both antiangiogenic. Sulforaphane, is a type of isothiocyanate and has been demonstrated to inhibit multiple pathways in tumor angiogenesis.

Collard greens and other cruciferous vegetables  contain glucosinolates, a mustard oil glycoside. The enzyme myrosinase, which is stored in a separate compartment of the plant cell, is liberated when the plant is crushed or chewed. Myrosinase converts glucosinolates to the bioactive molecules isothiocyanate and indole-3-carbinol, which are both antiangiogenic. Sulforaphane, is a type of isothiocyanate and has been demonstrated to inhibit multiple pathways in tumor angiogenesis. - See more at: http://www.eattobeat.org/food/1476/collard-greens.html#sthash.m6zbrVsr.dpuf

Collard greens and other cruciferous vegetables  contain glucosinolates, a mustard oil glycoside. The enzyme myrosinase, which is stored in a separate compartment of the plant cell, is liberated when the plant is crushed or chewed. Myrosinase converts glucosinolates to the bioactive molecules isothiocyanate and indole-3-carbinol, which are both antiangiogenic. Sulforaphane, is a type of isothiocyanate and has been demonstrated to inhibit multiple pathways in tumor angiogenesis. - See more at: http://www.eattobeat.org/food/1476/collard-greens.html#sthash.m6zbrVsr.dpuf

                  Nutritional value per 100g
                 Energy        151 kJ (36 kcal)

              Carbohydrates              7.1 g
              Sugars                      0.57 g
              Dietary fiber              2.8 g
              Fat                              0.41
              Protein                      2.97 g
             Vitamin A equiv.              575 μg (72%)
             beta-carotene              6818 μg (63%)
             lutein and zeaxanthin      10898 μg
            Thiamine (vit. B1)              0.047 mg (4%)
            Riboflavin (vit. B2)              0.115 mg (10%)
            Niacin (vit. B3)              0.635 mg (4%)
            Pantothenic acid (B5)      0.115 mg (2%)
            Vitamin B6                      0.114 mg (9%)
            Folate (vit. B9)              76 μg (19%)
           Vitamin C                      26.4 mg (32%)
           Vitamin E                      1.25 mg (8%)
           Vitamin K                      623.2 μg (594%)
           Calcium                      210 mg (21%)
          Iron                              1.12 mg (9%)
          Magnesium                      30 mg (8%)
          Manganese                      0.663 mg (32%)
          Phosphorus                      27 mg (4%)
          Potassium                      251 mg (5%)
          Sodium                      50 mg (3%)
          Zinc                              0.27 mg (3%)

collard greens are lighter green in color, have broad, smoother textured leaves, are thinner, milder in flavor, and are more heat tolerant. Collard greens have a smoky note in taste.
Common ways of cooking collard greens include slow braising and pan-steaming, seasoning with smoked and salted meats, and used as an accompaniment with fish or meat dishes. Collard greens are ubiquitous in Kashmir cuisine. Collard greens are also traditionally eaten on New Year's Day for prosperity, as the leaves resemble folding money.
- See more at: http://www.eattobeat.org/food/1476/collard-greens.html#sthash.m6zbrVsr.dpuf

collard greens are lighter green in color, have broad, smoother textured leaves, are thinner, milder in flavor, and are more heat tolerant. Collard greens have a smoky note in taste.
Common ways of cooking collard greens include slow braising and pan-steaming, seasoning with smoked and salted meats, and used as an accompaniment with fish or meat dishes. Collard greens are ubiquitous in Kashmir cuisine. Collard greens are also traditionally eaten on New Year's Day for prosperity, as the leaves resemble folding money.
- See more at: http://www.eattobeat.org/food/1476/collard-greens.html#sthash.m6zbrVsr.dpuf

collard greens are lighter green in color, have broad, smoother textured leaves, are thinner, milder in flavor, and are more heat tolerant. Collard greens have a smoky note in taste.
Common ways of cooking collard greens include slow braising and pan-steaming, seasoning with smoked and salted meats, and used as an accompaniment with fish or meat dishes. Collard greens are ubiquitous in Kashmir cuisine. Collard greens are also traditionally eaten on New Year's Day for prosperity, as the leaves resemble folding money.
- See more at: http://www.eattobeat.org/food/1476/collard-greens.html#sthash.m6zbrVsr.dpuf

collard greens are lighter green in color, have broad, smoother textured leaves, are thinner, milder in flavor, and are more heat tolerant. Collard greens have a smoky note in taste.
Common ways of cooking collard greens include slow braising and pan-steaming, seasoning with smoked and salted meats, and used as an accompaniment with fish or meat dishes. Collard greens are ubiquitous in Kashmir cuisine. Collard greens are also traditionally eaten on New Year's Day for prosperity, as the leaves resemble folding money.
- See more at: http://www.eattobeat.org/food/1476/collard-greens.html#sthash.m6zbrVsr.dpuf

collard greens are lighter green in color, have broad, smoother textured leaves, are thinner, milder in flavor, and are more heat tolerant. Collard greens have a smoky note in taste.
Common ways of cooking collard greens include slow braising and pan-steaming, seasoning with smoked and salted meats, and used as an accompaniment with fish or meat dishes. Collard greens are ubiquitous in Kashmir cuisine. Collard greens are also traditionally eaten on New Year's Day for prosperity, as the leaves resemble folding money.
- See more at: http://www.eattobeat.org/food/1476/collard-greens.html#sthash.m6zbrVsr.dpuf