Leafy greens
Leafy Greens
Leafy greens (pronunciation: /ˈliːfiː ɡriːnz/) are a type of vegetable that includes plants with edible leaves. They are a staple in many diets around the world and are known for their high nutritional value.
Etymology
The term "leafy greens" is derived from the Old English word "lēaf" and the Middle English word "grene". "Lēaf" means leaf and "grene" means green. The term is used to describe vegetables that are green and have edible leaves.
Types of Leafy Greens
There are many types of leafy greens, including:
- Kale: A type of cabbage that is known for its curly leaves and high nutritional value.
- Spinach: A plant that is native to central and western Asia. It is rich in iron and calcium.
- Lettuce: A plant that is often used in salads. There are many types of lettuce, including iceberg, romaine, and butterhead.
- Collard Greens: A type of cabbage that is commonly used in Southern U.S. cuisine.
- Swiss Chard: A leafy green that is known for its bright red stems and deep green leaves.
Health Benefits
Leafy greens are known for their high nutritional value. They are rich in vitamins A, C, and K, as well as minerals like iron and calcium. They are also a good source of dietary fiber.
Eating leafy greens can help to improve heart health, reduce the risk of certain types of cancer, and improve digestive health. They are also low in calories, making them a good choice for those who are trying to lose weight.
See Also
External links
- Medical encyclopedia article on Leafy greens
- Wikipedia's article - Leafy greens
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