Collard greens (Brassica oleracea) are used to support the skeletal system, primarily due to their high content of nutrients essential for bone health. Scientific evidence validates their role in bone support, as collards are an excellent source of vitamin K, calcium, and magnesium. Vitamin K is crucial for bone metabolism and helps regulate osteocalcin, a protein involved in bone mineralization. Multiple studies have demonstrated that higher intake of vitamin K is associated with improved bone mineral density and a reduced risk of fractures (Booth et al., 2004).

In addition to vitamin K, collard greens are rich in calcium (about 266 mg per cooked cup), which is a vital mineral for bone structure and strength. While dairy is often cited as a primary calcium source, leafy greens like collards provide a plant-based alternative, and their calcium is relatively well absorbed compared to some other greens. Magnesium in collard greens also contributes to bone health by participating in bone formation and influencing the activities of osteoblasts and osteoclasts (NIH Magnesium Fact Sheet).

In summary, the use of collard greens to support the skeletal system is scientifically supported, mainly due to their high content of vitamin K, calcium, and magnesium—nutrients that have well-established roles in maintaining healthy bones.