Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Collard greens (Brassica oleracea, Acephala group) are a leafy green vegetable commonly used in various cuisines and are known for their rich nutrient content. Their use in supporting or treating anemia is primarily based on their nutritional profile, particularly their iron and folate content—both essential for healthy red blood cell production. Collard greens provide a moderate amount of non-heme iron (the form found in plant foods), with approximately 0.5 mg of iron per 100 grams cooked, and are also a good source of vitamin C, which enhances non-heme iron absorption. Additionally, collards are high in folate, a B-vitamin necessary for the synthesis of DNA and red blood cells, making them particularly relevant to the prevention of anemia related to folate deficiency.

Scientific validation for collard greens as a treatment for iron-deficiency anemia is moderate. While collards can contribute to an iron-rich diet, the bioavailability of non-heme iron is lower than that of heme iron from animal sources. Some small-scale clinical and nutritional studies suggest that increasing the intake of leafy greens like collards can help improve iron status, especially when combined with other iron-rich foods and vitamin C sources. However, there are no large randomized controlled trials directly linking collard green consumption to the treatment or prevention of anemia. Thus, collards are best considered as part of a broader, balanced diet for anemia rather than a stand-alone treatment.

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