Collard greens are a good source of vitamin K, which is vital for healthy bones. Consuming enough vitamin K daily helps your body absorb calcium and strengthens the fundamental structure of your bones. As a result, collard greens can help reduce your risk of osteoporosis.

But, research has proven that steamed collard greens have equal–if not better–cholesterol-lowering properties than their leafy relatives. Kleiner adds that they’re extremely low in calories (35 calories in half a cup of cooked greens) and are rich in folate, calcium, dietary fiber, and vitamins E, A, K, and C.

Collard greens’ long history in Southern cooking includes lots of saturated fats and sodium, but among healthy eaters the vegetable has now earned a reputation as a superfood to include in your diet, especially when you are trying to shed excess pounds.

If you’re looking for a good source of folate, raw greens are recommended over cooked. One cup of raw greens provides 46 micrograms of folate, where one cup of cooked greens only offers 20.5 micrograms.

Collard greens are an excellent source of vitamin A, vitamin C, and calcium, a rich source of vitamin K, and a good source of iron, vitamin B-6, and magnesium. They also contain thiamin, niacin, pantothenic acid, and choline.

Here are the 10 nonorganic fruits and veggies that top the Environmental Working Group’s 2014 list of worst offenders.

1. Apples. (Photo: Diana Miller/Getty Images)
2. Strawberries. (Photo: Deborah Pendell/Getty Images)
3. Grapes. (Photo: Getty Images)
4. Celery.
5. Peaches and Nectarines.
6. Spinach.
7. Bell Peppers.

Naturally occurring toxins in the lychee fruit have been linked to toxicity that leads to fever, convulsions and seizures. Ackee — the national fruit of Jamaica — contains the same poison as the lychee when unripe and can cause severe illness. It is usually cooked before eating.