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Calcium can be obtained in enriched tofu, seeds, nuts, beans, dairy products, and dark green vegetables, including broccoli, kale, spinach, and collard greens.
The foods highest in Vitamin K are green, leafy vegetables such as kale, collard greens, spinach, Brussels sprouts, broccoli, spinach, parsley, asparagus, lettuce, endive, okra, and mustard greens.
Specialties on the menu include deep fried pickled chips, collard greens, and ribs.
This species was formally considered conspecific with Collard Inca.
Kale has 200 mg per cooked cup, collard greens boasts 300 mg, and turnip greens contain a whopping 450 mg.