All cruciferous vegetables provide integrated nourishment across a wide variety of nutritional categories and provide broad support across a wide variety of body systems as well. For more on cruciferous vegetables see:
The Brassicaceae family of plants—more frequently referred to in previous years as the Cruciferae family includes a large number of edible plants. Many commonly enjoyed foods in this plant family come from a single genus/species of plant called Brassica oleracea. These foods include broccoli, Brussels sprouts, cabbage, cauliflower, kale, and kohlrabi. Collards come from this same genus/species as well, but also from a particular subspecies called Brassica oleracea subspecies viridis. Within this genus/species of plant, kale and collards are closely related since both belong to what is called the Acephala group. However, unlike kale, collards are relatively smooth in texture and relatively broad leafed, whereas kale can be more narrow and either curly or ruffled in texture. Depending on the specific variety of collard, this cruciferous vegetable can be mild-to-slightly strong in flavor. Some food writers have also referred to collards as slightly "smoky" in flavor. Raw collards can also sometimes be tougher in texture than their fellow leafy greens. It is also worth noting that unlike most varieties of cabbage, cauliflower, and broccoli, collard plants are loose-leafed and non-head-forming. Common varieties of collards enjoyed in the U.S. include Champion, Georgia Southern, Morris Heading, Vates, and Ole Timey Blue. Like most of their fellow greens, collards are considered cool season crops and do especially well in temperatures between 50-65°F (10-18°C).
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