Leafy Greens

Leafy Greens vegetables offer numerous nutritional benefits, including being low in fat while containing plenty of fiber, protein, antioxidants, and beta-carotene. They are also rich in vitamins and minerals, particularly vitamins A, C, K, and B9.

Their high fiber content improves digestion and elimination, supports vision and skin health, maintains a balanced immune system, and reduces cholesterol.

The most common leafy greens in the markets are kale, collard greens, and tri-colored chard. These greens have bitter and astringent tastes and are cool; below is a breakdown of their nutritional amounts.

Vitamin A enhances vision, strengthens immunity, is essential for growth and development, particularly in children, supports reproductive organs and processes, promotes cell growth, and preserves skin, mucous membranes, bone, and teeth. 

Vitamin C is a water-soluble vitamin crucial for various bodily functions. It acts as an antioxidant, protecting cells, boosting immunity, and repairing tissues. It plays a vital role in collagen formation and the body's iron absorption. 

Vitamin K is a fat-soluble vitamin essential for blood clotting and bone health. It also aids in wound healing and may contribute to heart health. 

Vitamin B9 (folate) is vital for cell growth and DNA production, cell division, red blood cell production, and protein metabolism. It is essential during pregnancy; a lack of folate can lead to fatigue, mouth ulcers, and low mood.