If we look at collard greens nutrition, we can see that this food is from the same species as both cabbage and broccoli. It is said that the name “collard” is actually a shortened form of “colewort”: “cabbage plant”. It is reported that collard greens are present throughout the year and are supposedly more nutritious and tasty during cold months after a first frost. It is asserted that in order to get the best quality for texture, that they need to be collected at a time prior to reaching the max size at which point the leaves are reportedly thicker. It is said that age is not a factor in determining flavour – this supposedly depends by cultivar. It is put forward that once picked, this food can be kept for 10 days when refrigerated to slightly over freezing at 1 °C with high humidity (>95%). However, it is said that in regular refrigerators, they can be kept for about 3 days. Moreover, it is asserted that after being cooked, they can be kept as frozen for much longer amounts of time.
In regards to specific collard greens nutrition information, we can see that they are reported to be a useful source of vitamin C. Moreover, they are also said to be a useful source of soluble fiber and have many nutrients that are good for fighting cancer – these may include diindolymethane and also sulforaphane. It is stated that by having about 100 grammes or a quarter of a pound, that this can give 46 calories. Moreover, it has been reported that researchers in the University of California have recently found 3,3′-diindolylmethane within vegetables of the Brassica classification, for instance collard greens can be a key use in the immune response system and also that they are having strong antiviral, as well as antibacterial, plus anticancer benefits.
(reference: http://en.wikipedia.org/wiki/Collard_greens)
