Collard

It is a form of cabbage of the mustard family (Brassicaceae). Collard leaves are much broader and are not frilled and resemble rosette leaves of hard cabbage. The main stem reaches a height of 24 to 48 inches with a rosette of leaves at the top. The entire young rosette is sometimes harvested. The plant is a source of vitamins A and C. It is widely adapted, easily grown and quite commonly raised as a source of winter greens in the southern United States.

Benefit and uses of Collard.

• Collards stand out as an anti-cancer food.
• Collard greens as an excellent, very good or good source of the three main antioxidants in foods, vitamin C, vitamin E, and beta-carotene. While water-soluble vitamin C protects all aqueous environments both inside and outside cells, the fat-soluble antioxidants, vitamin E and beta-carotene , cover all fat-containing molecules and structures.