you want to be Southern?

[Cracker]

I wanna puke, you greasy high fat food southern fucks!

What is high fat about about beans and greens besides the fat back? (most of the fat gets fried out, btw, we don't drink the renderings)

Black eyed peas:

•Calories: 286 g
•Protein: 19.91 g
•Carbohydrates: 49.80
•Fiber: 8.9 g
•Total Fat: 1.73 g
•Saturated Fat: 0.453 g
•Monounsaturated Fat: 0.144 g
•Polyunsaturated Fat: 0.741 g
•Cholesterol: 0 mg
Micronutrients:
•Calcium: 71 mg
•Iron: 8.31 mg
•Magnesium: 278 mg
•Phosphorus: 366 mg
•Potassium: 1148 mg
•Sodium: 48 mg
•Zinc: 5.10 mg
•Vitamin C: 1.3 mg
•Thiamin: 0.568 mg
•Riboflavin: 0.142 mg
•Niacin: 2.334 mg
•Pantothenic Acid: 1.262 mg
•Vitamin B6: 0.301 mg
•Vitamin B12: 0 mcg
•Folate: 534 mcg
•Vitamin A: 28 IU


If anything, they are full of carbs.

Collards

According to the USDA National Nutrient Data Base for Daily Reference, one cup of freshly cooked collards contains 49 calories; raw they contain 11 calories. The protein content of one cup of cooked collards offers 4 grams, while the raw provides slightly less than 1 gram.

Fiber in cooked collards lists 5 grams and only 1 gram for raw. The fat content, while extremely low, is 0.7 grams for cooked and 0.2 for raw. Vitamin C is higher in cooked collards with 34.6 mg over the raw with 12.7 mg.

The vitamin A content of collards is impressive in both the cooked and raw states, with cooked providing 15417 IU and raw containing 2400 IU. Again, in their cooked state collards are higher in the B vitamins than the raw. Folic acid content for that same one cup of cooked collards provides 177 mcg, while the raw offers 60 mcg.

In mineral content cooked collards shine brighter than raw. Calcium jumps well ahead in cooked collards with 266 mg over the raw that contains only 52 mg. While the cooked greens provide 2.2 mg of iron in one cup, the raw provides only 0.07 mg.

Cooked collards burst ahead of raw with 220 mg of potassium over the raw that contains 61 mg. Even the trace mineral zinc comes out ahead in the cooked with 0.44 mg over the raw with less than 0.05 mg.

The antioxidants in both cooked and raw collards make them a highly nutritious choice to include frequently in the diet. Lutein and zeaxanthin in the cooked collards score a high 14619 mcg, while the raw reaches 3216 mcg. Beta carotene levels for the cooked collards add up to 9147 mcg, with the raw scoring at 1383 mcg. The disparities are considerable, yet both deliver impressive healthful qualities.



Cheese end eating mutherfucker.