collard greens

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collard greens

Cancer fighting, rich in calcium, vitamin A, B, great source of chlorophyll, oxygen, sulfur and a zillion other healthy things. Very popular in India and Pakistan, both root and leaves. Can be eaten raw, cooked or juiced, but blend it for maximum results. Raw foodists use collard greens as a wrap instead of flour-based wraps. In cabbage/ broccoli family. Cancer-fighting properties include diindolylmethane and sulforaphane. Potent antiviral, antibacterial.
Edible Plant Guide © 2012 Markus Rothkranz
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Indigenous Peoples residing within the Amazon have also been documented to be highly exposed to mercury through both fish consumption and proximity to gold mining (Berzas Nevado et al.