Free radicals cells cause severe damage to the DNA of the cells in the body. The oxidative stress that is caused by these free radicals harms the vital functions and tissues in the body. This damage is irreversible and can lead to illnesses such as cancer and diabetes. The Vitamin C and Vitamin A in mustard greens allows it to provide antioxidants to the body. Glutathione is an antioxidant that is induced by the glucosinolates in the green vegetables that acts as a strong antioxidant and prevents oxidative stress to the body.
Dietitians are always preaching to eat a wide range of foods to get a variety of nutrients, so it’s time to step up and experiment with zippy-tasting mustard greens if you haven’t cooked them up before. Two cups (which easily wilt down into a manageable portion once sautéed) offer 78 milligrams of vitamin C.
Per two cups, chopped: 30 calories, 0 g fat (0 g sat fat), 22 mg sodium, 5 g carbohydrates, 1 g of sugar, 4 g fiber, 3 g protein.