Nutrition Information
1 serving = 59 g (250 mL)
- Very high in Vitamin K (368% Recommended Daily Intake per serving)
- Very high in Vitamin C (69% Recommended Daily Intake per serving)
- Very high in folacin (50% Recommended Daily Intake per serving)
- Source of manganese (14% Recommended Daily Intake per serving)
- Source of magnesium (8% Recommended Daily Intake per serving)
- Source of iron (6% Recommended Daily Intake per serving)
- Source of calcium (6% Recommended Daily Intake per serving)
- Source of Vitamin B6 (6% Recommended Daily Intake per serving)
- Source of potassium (209 mg per serving)
- Source of fibre (2 g per serving)
- Fat-free (0.1 g per serving)
Look For
Unblemished, green leaves free of yellowing or withering. Mustard greens should have stems that look freshly cut that aren’t thick, dried out, browned or split.
To Store
Discard any bruised or yellow leaves and remove any bands or ties that hold bunches together. Gently wrap unwashed mustard greens in paper towels and store loosely in plastic bags. Keep moist and cool in the lower part of the refrigerator in the high-humidity bin. Store for up to five (5) days.
To Prepare
Mustard greens can be eaten raw or cooked. Short cooking is the best way to preserve the flavour and texture of mustard greens. Overcooking will cause greens to become soft and mushy.