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)

When thinking about the health benefits of kale, we can see initially that this food is a form of cabbage which can be green or purple where the leaves in the center do not make a head. In fact, it is said to be closer in relation to wild cabbage rather than mostly other domesticated forms. Kale can be used in various different ways. These can include for example in the Netherlands being used in a winter dish. Moreover, for example in the country of Ireland, it is used to make the traditional colcannon. In countries like China, Taiwan and Vietnam, it is often stir-fried and used with beef. As regards the different type of kale that can be found, these include types such as plain leaved kale and Tuscan kale. One interesting feature of kale is that it can grow a lot into winter.

Looking at the specific nutrients of this food in regard to the health benefits of kale, we can see that it is reported to be very high in beta carotene, as well as Vitamin K and C, furthermore lutein, additionally zeaxanthin and moreover it is said to be a reasonable resource of calcium. Similar to foods such as broccoli and different brassicas, this vegetable is said to contain sulforaphane which is especially so when either chopped or otherwise minced and this chemical is said to have strong anti-cancer properties. It is reported that boiling of the vegetable can decrease the amount of sulforaphane – however, it is also said that by steaming or microwaving and also stir frying, these actions may not have a large result. It is stated that similar to other brassica foods, kale is a source of indole-3-carbinol. This is said to be a chemical that can assist DNA repair for cells and that may also assist in the blocking of cancer cells. Moreover, kale is said to provide a useful amount of carotenoids. Additionally, it is said that in Japan kale juice is used as a popular dietary supplement.

(http://en.wikipedia.org/wiki/Kale)