Green leafy vegetables also called leafy greens, dark green leafy vegetables, or greens, are edible plant leaves. Green leafy vegetables are a blessing for a healthier and safe life and have been used for centuries. They are a vital part of the diet to meet the daily nutrient requirement. They can be used in salads and can be cooked as per the consumer’s interest. They are low in fat and calories and high in fiber and nutrients.
List of leafy greens
Spinach
Spinach is a leafy green and is beneficial for health. They also contain iron, folic acid, protein, minerals, and vitamins. It helps lower cancer risk, improves blood glucose, and improves bone health. It is also packed with carotenoids, which may help maintain eye health and prevent eye disease.
Cabbage
Cabbage leaves differ from green to purple to white. People often stir-fry, sauté or boil cabbage. Cabbage contains sulforaphane, a compound that may reduce the risk of cancer. It also reduces the risk of breast cancer. It may lower the risk of high blood pressure and stroke and protect cells from oxidative damage during cancer radiation therapy.
Watercress
Watercress is a green-leaf vegetable and belongs to the cruciferous family. It’s rich in vitamin C, which helps you heal from injuries, supports healthy collagen production and supports the immune system.
Asparagus
Asparagus is a lily family member and contain anthocyanins and fiber. It may help promote digestion, boost the immunity system, reduce blood pressure and reduce the risk of heart attack and heart disease.
Broccoli
Broccoli is a branched vegetable and belongs to the brassica family. It contains fat, protein, carbohydrates, carotene, fiber, and vitamin C. It can reduce cardiovascular disease risk, support hormonal balance is suitable for eye health, and support the immune system.
Celery
Celery belongs to the parsley genius and is a member of the Apiaceae family. Celery has rich water content and is full of antioxidants, including Vitamin C, flavonoids, and lunular. It helps to reduce blood pressure, lower cholesterol levels, reduce inflammation, and support digestion.
Artichokes
The globe artichoke, also called green artichoke in the U.S, is a kind of species of thistle. Artichokes are full of powerful nutrients, including vitamins, minerals, antioxidants, fiber, folate, vitamin C and K. They may help regular blood pressure, improve liver health, lower cholesterol, improve digestive health, and lower blood sugar.
Arugula
Arugula is a leafy vegetable known by several names such as Italian cress, garden rocket, and ruche. It is a great source of vitamin C, iron, and omega-3 fatty acids, which may help prevent heart attack and lower cholesterol levels.
Chives
Chives are an onion family member and are commonly used in various dishes as a flavor enhancer but can also make stocks, sauces, chive butter, and soups. Chive contains anti-inflammatory properties that can help reduce swelling and pain. It also contains vitamin C, which helps heal wounds and fight infection.
Collard greens
Collard greens are the most famous type of greens and a type of cabbage. It can be eaten cooked or raw. It contains a rich level of calcium and vitamin C, which may help maintain healthy teeth and bones.
