Contents
- Kale. Share on Pinterest. …
- Microgreens. Microgreens are immature greens produced from the seeds of vegetables and herbs. …
- Collard Greens. …
- Spinach. …
- Cabbage. …
- Beet Greens. …
- Watercress. …
- Romaine Lettuce.
- Arugula (rocket)
- Bok choy (Chinese chard)
- Collard greens (collards)
- Dandelion greens.
- Kale.
- Mustard greens.
- Rapini (broccoli raab)
- Swiss chard.
| Leafy Green | Food & Nutrition Facts |
|---|---|
| KALE: Lacinato kale | Kale offers vitamins A, B6, C, and K and minerals like manganese and potassium. |
| LETTUCE: Iceberg | Iceberg lettuce offers some vitamin A, vitamin K, folate, and manganese. |
Dark green leafy vegetables are great sources of nutrition. Salad greens, kale and spinach are rich in vitamins A, C, E and K, and broccoli, bok choy and mustard are also rich in many of the B-vitamins. … Because of their high content of antioxidants, green leafy vegetables may be one of the best cancer-preventing foods.
1. Spinach. This leafy green tops the chart as one of the healthiest vegetables, thanks to its impressive nutrient profile. One cup (30 grams) of raw spinach provides 56% of your daily vitamin A needs plus your entire daily vitamin K requirement — all for just 7 calories (1).
Green Giant found that broccoli is the most popular veggie in 39 states.
Examples of vegetables are lettuce (leaves and stems), beetroot (tubers), cabbage (leaves), carrot (tubers), and parsnip (tubers). The term is also used to refer to any plant in contrast to other living things that are non-plants.
- Kale. Kale has become very popular; it’s a common main ingredient in green juices and the foundation for other juice recipes. …
- Watercress. Watercress is an aquatic plant found near springs and slow-moving streams that tastes like spinach. …
- Spinach. …
- Collard greens. …
- Chard. …
- Leaf lettuce. …
- Arugula.
Summary: It may make you scratch your head, but in fact it is possible to overeat healthy foods, according to a registered dietitian. It may make you scratch your head, but in fact it is possible to overeat healthy foods, according to Loyola University Health System registered dietitian Brooke Schantz.
Cucumbers are a type of edible plant that belongs to the gourd family. It’s widely cultivated and makes a nutritious addition to any diet. Cucumber is usually considered a vegetable because of how it’s used in the culinary world. However, as it grows from flowers and contains seeds, it’s botanically a fruit.
- Artichokes, globe – Atihoka. Fruits.
- Artichokes, Jerusalem – Atihoka. Tubers.
- Asian greens. Leaves.
- Asparagus – Apareka/Pikopiko Pākehā Stems.
- Beans – Pine/Pīni. Seeds.
- Beetroot – Rengakura. Roots.
- Broccoli – Pūpihi/Poroki. Flowers.
- Brussels sprouts – Aonanī Leaves.
Dark-green vegetables provide: Vitamins A and C, riboflavin, folic acid, iron, calcium, magnesium, potassium. Examples: Beet greens, broccoli, collard greens, endive, escarole, kale, mustard greens, romaine lettuce, spinach, turnip greens, watercress.
- Spinach. …
- Swiss chard. …
- Cooked beet greens. …
- Canned tomatoes. …
- Lamb’s lettuce. …
- Green cabbage. …
- Brussels sprouts. …
- Boiled green peas. Boiled green peas contain 2.46 mg of iron per cup.
Leafy green vegetables are an important part of a healthy diet. They’re packed with vitamins, minerals and fiber but low in calories. Eating a diet rich in leafy greens can offer numerous health benefits including reduced risk of obesity, heart disease, high blood pressure and mental decline ( 1 ).
Leafy greens, like romaine, kale and spinach, are low in calories and are a fantastic source of fiber and vitamins A, C and K. Broccoli’s rich in vitamins A and C as well, and also potassium.