Collard greens

Cucumber

Cucumbers are a very good source of the vitamins C and the mineral molybdenum. They are also a good source of vitamin A, potassium, manganese, folate, dietary fiber and magnesium and contain the important mineral silica.

The fruit is roughly cylindrical, elongated, with tapered ends, and may be as large as 60 cm long and 10 cm in diameter. Cucumbers grown to be eaten fresh (called slicers) and those intended for pickling (called picklers) are similar.

Cucumbers can be pickled for flavor and longer shelf life. As compared to eating cucumbers, pickling cucumbers tend to be shorter, thicker, less regularly-shaped, and have bumpy skin with tiny white- or black-dotted spines. Color can vary from creamy yellow to pale or dark green. The pickling process removes or degrades much of the nutrient content, especially that of vitamin C. Pickled cucumbers are often referred to simply as "pickles".

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Collard greens

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Collard greens are an excellent source of vitamin A, vitamin C, manganese, folate, dietary fiber, and calcium. In addition, collard greens are a very good source of potassium, vitamin B2 and vitamin B6, and a good source of vitamin E, magnesium, protein, omega-3 fatty acids, vitamin B1, vitamin B5, niacin, zinc, phosphorous, and iron.

Only sticky, light green leaves are fit for consumption; any wilted or yellowish leaves must be discarded. Collard greens are usually consumed cooked, as meal fillers and as a source of dietary fiber, especially as a balance to fish and meat dishes.

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