A member of the cabbage family, collard greens possess a distinctive taste described as a cross between a cabbage and a kale. Available the whole-year-round, they are best enjoyed steamed rather than fresh.
- Of all the cruciferous veggies we sink our teeth into, nothing tops the cholesterol-decreasing ability of collard greens. Recent studies have revealed that steamed collard greens outrank kale broccoli, mustard greens, Brussels sprouts, and cabbage in binding bile acids in the digestive tract. It is this process of binding bile acids that make them easier for the body to expel. And because bile acids are composed of cholesterol, the process of binding them generally impacts the body by way of lowering its cholesterol level. However, as to whether it is best to serve steamed or fresh collard greens, experts pointed out that the former has better bile acid binding ability than the latter.
- One of the foremost benefits of collard greens is their cancer-fighting ability. Four particular kinds of glucosinolates—glucoraphanin, sinigrin, gluconasturtiian, and glucotropaeolin—are identified to be at work behind its cancer-preventative quality. As it turns out, each of these glucosinolates can be transformed into isothiocyanate (ITC) which works effectively to reduce our risk of cancer by bolstering our detox and anti-inflammatory systems.
Written By: Maris Modesto