Creative Vegetarian Recipes That Make Leafy Greens the Star of Your Plate (2024)

FAQs

What are 10 example of leafy vegetables? ›

Leafy green products include romaine lettuce, green leaf lettuce, red leaf lettuce, butter lettuce, baby leaf lettuce, escarole, endive, spring mix, spinach, cabbage, kale, arugula, and chard.

Some of the most nutritious greens include spinach, kale, romaine, watercress, and arugula (see "Salad greens by the numbers"). They are rich in a combination of vitamins A, C, and K; several B vitamins (including folate); and potassium.

Many greens, such as spinach, kale, collards, and chard, are high in vitamin K. Too much in your body can lessen a blood thinner's effect. And if you're on a low-oxalate diet to help prevent kidney stones, you might need to limit some greens such as spinach. Your doctor can let you know.

While all lettuce is going to provide you with healthy vitamins and minerals, romaine lettuce is the most nutrient-dense, says registered dietitian Danielle Crumble Smith. “It's going to have the highest amount of vitamin A, K, C,” she says.

5 A Day vegetable portions

A portion is 2 broccoli spears, 2 heaped tablespoons of cooked spinach or 4 heaped tablespoons of cooked kale, spring greens or green beans.

Leafy green vegetables like kale and spinach are high in vitamins, minerals, and fiber. Adding a variety of greens to your diet may help boost brain health and lower your risk of some diseases. Leafy green vegetables are an important part of a healthy diet.

According to the CDC, watercress is the most nutrient-rich vegetable on earth. Because high-level amino acid is found in it, it helps in digesting proteins and producing neurotransmitters.

Adding Flavor to Cooking Greens

Add chopped onions, garlic, or bacon to the cooking liquid. Top cooked greens with crumbled crisp-cooked bacon. After cooking, sprinkle greens with balsamic or cider vinegar.

What are the best tasting cooked greens? ›

One should not eat green vegetables at night due to following reasons: Explanation: The green vegetables are sources of cellulose fibers which will take a long time to digest. During the day the person remains conscious and conducts physical activities so the involuntary actions are also remain active.

Insoluble fibre cannot be absorbed by the body and can often cause constipation by adding bulk to the stool. Vegetables high in insoluble fiber include courgettes, broccoli, celery, leafy greens and root vegetables – these should be consumed in moderation. Certain vegetables are also known as FODMAP foods.

Because of their high content of antioxidants, green leafy vegetables may be one of the best cancer-preventing foods. Studies have shown that eating 2 to 3 servings of green leafy vegetables per week may lower the risk of stomach, breast and skin cancer.

Some examples of leafy greens include kale, spinach, arugula, and endive, as well as greens from beets, collards, and turnips.

Packed with Vitamins– All leafy greens have an abundant store of nature's vitamins. However, kale, spinach, moringa, and cabbage are known for their superior vitamin content. You get a good amount of vitamin A, vitamin K, vitamin E, vitamin C, beta-carotene, folate, vitamin B1, B2, B3, B5 and, B6 from these vegetables.