Leaf vegetable

Leaf Vegetable

A Leaf Vegetable, also known as a Leafy Green, Salad Green, or simply Greens (pronunciation: /liːf ˈvɛdʒɪtəbəl/), is a type of vegetable where the leaves of the plant are primarily consumed.

Etymology

The term "Leaf Vegetable" is derived from the words "leaf", which comes from the Old English 'lēaf', and "vegetable", which comes from the Latin 'vegetabilis' meaning 'enlivening'.

Description

Leaf vegetables are typically low in calories yet high in vitamins and minerals. They are often consumed raw in salads, but can also be cooked in a variety of ways. Some common examples of leaf vegetables include spinach, lettuce, kale, and cabbage.

Nutritional Value

Leaf vegetables are a good source of dietary fiber, as well as several essential vitamins and minerals. They are particularly high in vitamin A, vitamin C, and vitamin K, and also provide significant amounts of iron, calcium, and potassium.

Related Terms

• Cruciferous vegetables
• Root vegetables
• Fruit vegetables
• Legumes
• Herbs

External links

• Medical encyclopedia article on Leaf vegetable
• Wikipedia's article - Leaf vegetable

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