Nutrient Brief: Great Greens

In the plant group Acephala there are three distinct varieties. Spring greens, kale and collard greens. These plants are very similar to cabbage and are known for having loose dark green leaves. Spring greens grow well in colder to mild climates. The plants require little labor to maintain and are usually the first ready-to-eat from your garden.

From a nutritional standpoint the spring greens family is really amazing. To give you a better idea of the benefits, I will list just the most common vitamins and mineral content -- Vitamin A, vitamin C, vitamin K (where they get their dark green color), vitamin E, calcium, manganese, magnesium, all B vitamins, zinc, phosphorus, iron, and potassium. Let's not forget lots of fiber.  All of this goodness is wrapped up in a nice little 45 calorie per serving bundle. 

Step outside of the modern day aspect of spring greens for a second. These plants have literally helped mankind adapt and overcome some important struggles in our history. In the middle ages when growing a sustainable and plentiful garden for your family was sometimes impossible, these greens were available. In World War II when England was getting bombarded and rations were in short supply, these greens were available. 

Closer to home, Georgia's rich history would not be the same if the settlers and share croppers had not had this source of much needed nutrition. Do yourself a favor and try some for your body and for your spirit!


Dennis Sluder
Fitness Together
Fitness/Nutrition Coach


Greens Recipe- http://www.realfooddigest.com/simple-sauteed-greens/
(use olive oil)