Collard greens

Collards are vegetables that have large green leaves and tough stems, which are removed before eating. The leafy parts are called "collard greens." Collard greens are part of the cruciferous vegetable family. They contain nutrients that can play an important role in a healthful diet. Collard greens are loose leaf greens. Like kale, they belong to the cruciferous family.

The cruciferous family includes bok choy, kale, broccoli, Brussels sprouts, cabbage, rutabaga, and turnips. Collard bears the same botanical name as kale, from which it differs only in leaf characters: collard leaves are much broader, are not frilled, and resemble those of head cabbage.

Cruciferous vegetables are high in nutrients and low in calories. Collard greens is rich in many vitamins, minerals, and antioxidants, and eating it regularly might reduce the risk of developing certain diseases such cancer and heart disease.

Collard greens are especially rich in calcium and vitamin K, both of which are important for bone health.

One cup of boiled collard greens provides 770 micrograms of vitamin K. Vitamin K acts as a modifier of bone matrix proteins, it improves calcium absorption, and it may reduce urinary excretion of calcium.

Collard greens used in a variety of cuisines around the world, including India, Africa, Europe and the United States, particularly in the South. Can be eaten raw or sauteed, steamed, roasted, in soups, and more.
Collard greens

Vegetable turnip root

The important commercial crops grown under group of root vegetables are radish, carrot, turnip and beetroot. Turnip greens are part of the cruciferous vegetable family. Since prehistoric times, the turnip has been used for human consumption and is the oldest cultivated vegetable. This specie is particularly famous in Europe and grows in temperate climates also as a winter vegetable in tropical and sub-tropical climates.

A turnip is larger than a radish and is a well-known food source for both the root and greens. Turnips come in all shapes, sizes, and colors. Skin color of turnip varies from white to yellow, purple, red and occasionally green. The scientific classification for the plant is either Brassica rapa or Brassica campestris.

Turnip grows well in territories in cold environments and may be stored for months after harvest. The leaves are usually light green, thin and sparsely downy. The turnip plant has a white-fleshed edible part, and the large sphered root develops underneath the flowering stems and leaf petioles.

Turnip can be planted in the late spring or early fall to avoid the summer heat, which causes the plant to bolt, rather than produce a root. They generally take around two months to grow and can handle a frost exceedingly well. A biennial is one that produces an excess of energy one year so that the following spring, it can put energy into flowering early.

The root of the turnip is where the Vitamin C, potassium, and fiber are found. The greens have vitamins A and K in addition to the Vitamin C, folate, and beta-carotene, lutein, and zeaxanthin, which are common antioxidants.

Several studies confirm the relationship between an increase in the consumption of cruciferous vegetables and a decrease in the onset of cancer, including breast, lung, prostate, pancreas, and colon.

It was found that the inclusion in the diet of at least one serving of cruciferous vegetables per week reduced the risk of cancer of the oral cavity and pharynx, oesophagus, intestines, breast and kidneys.

Turnips are normally grown for their fleshy, succulent and tender roots. The roots are consumed fresh in salads, processed into pickles and cooked as a vegetable. Sometimes, turnip leaves are also cooked as a potherb or stir-fried. Roots are sometimes sun dried and stored for later use.
Vegetable turnip root

Brussels sprouts juice

Brussels sprouts are a member do the cruciferous family and are therefore related to cabbage and cauliflower. Like broccoli, Brussels sprouts evolved from the wild cabbage. They were developed to its present form near Brussels.

When first sprouting, the vegetable stem ends up a long shoot with the sprouts forming close to the ground.

Brussels sprouts are similar in nutritional quality to broccoli. As a member of the cabbie family, Brussels sprouts are being investigated for their anticancer properties.

Brussels sprout juice has a strong flavor used alone. Before juicing them, separate the Brussels sprouts into individuals heads with stems just large enough to fit in the juicer.

The juice of Brussels sprouts combined with that of carrot, string bean and lettuce furnishes a combination of elements which helps to strengthen and regenerate the insulin properties of the pancreatic functions of the digestive system.

Historically, Brussels sprout juice was consumed to help the pancreas regenerate cells that produce insulin. Before insulin, this juice was one of the only treatment available.
Brussels sprouts juice