Green leafy vegetables, like lettuce, arugula, spinach, kale, chard and beet greens, are especially wonderful, in terms of nutrition. Low in calories, they offer a wide variety of vitamins and minerals. They’re also a great source of fibre, which helps to regulate the digestive system, aids in bowel health and helps with weight management. Because of their high content of antioxidants, green leafy vegetables may also be one of the best cancer-preventing foods around. Studies have shown that eating 2 to 3 servings of green leafy vegetables per week may lower the risk of certain cancers.
There is such a wide variety of leafy greens available that can be enjoyed as salad or added to wraps, sandwiches, soups, stir fries, smoothies or omelettes. If you want to venture beyond your usual lettuce or spinach, the most nutrient dense greens are, in order: Watercress, Chinese cabbage, Chard, Beet greens, Spinach, Chicory, Leaf lettuce, Parsley, Romaine lettuce, Collard greens, Turnip greens, Mustard greens, Endive, Chive, Kale, Dandelion greens, Arugula.
For tips on preparing and storing greens safely, please visit my blog!