4. Mustard Greens
Mustard greens have a peppery flavor that’s better after a frost, and they make a perfect warming food on a cold winter day. Notably, they are a phenomenal source of vitamin K1 (providing 922 percent of the recommended daily value in just one cup) and vitamin A (96 percent of the recommended daily value).
Mustard greens are another standout member of the cruciferous family of vegetables, with research showing they rank second only to Brussels sprouts in terms of the cancer-fighting glucosinolates they contain.
If you’re trying to balance out your cholesterol levels, mustard greens may help, as they bind to bile acids in your digestive tract. According to the George Mateljan Foundation:
“When bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body’s cholesterol level. It’s worth noting that steamed mustard greens (and all steamed forms of the cruciferous vegetables) show much greater bile acid binding ability than raw mustard greens.”
