What is the highly favorable ratio of omega-3 ($ ext{omega-3}$) to omega-6 ($ ext{omega-6}$) PUFAs present in collard greens?

Around 3.2:1

The quality of fat composition within collard greens contributes significantly to their heart-protective attributes, distinguishing them from many modern diets. Although collards are low in total fat, the profile of polyunsaturated fatty acids ($ ext{PUFAs}$) is notable. Specifically, the ratio comparing omega-3 ($ ext{omega-3}$) fatty acids to omega-6 ($ ext{omega-6}$) fatty acids is positioned favorably. The documented ratio is approximately 3.2 parts omega-3 for every 1 part omega-6. This balance stands in stark opposition to typical industrialized dietary patterns, where the omega-6 to omega-3 ratio can escalate dramatically, reaching figures like 20:1 or even 50:1. Such an imbalanced ratio is scientifically linked to increased systemic inflammation and higher production of pro-thrombi, making the 3.2:1 ratio in collards an indicator of beneficial fat intake.