Palatability and Nutritive Value of Fresh, Canned, and Frozen Collard Greens1

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Abstract
Nutritive value present in raw greens may be drastically reduced by methods of preparation, or fresh greens may not be utilized because of the time and labor required in their preparation by working mothers. Collard greens as prepared in the ghetto home require many hr of cooking which destroys all but 8 mg/100g of ascorbic acid. Seasoned, canned, collard greens are equally acceptable but retain only slightly more of the ascorbic acid. Pre-cooked, pre-seasoned, and frozen greens retain approximately 20 mg/100g of ascorbic acid. If produced on a commercial scale, the prepared frozen product could be purchased at a cost lower than raw collard greens at the retail urban market.

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