Leafy green vegetables

Leafy Green Vegetables

Leafy green vegetables (pronunciation: /ˈliːfiː ɡriːn ˈvɛdʒɪtəbəlz/) are a type of Vegetable that are characterized by their green leaves. The term is not scientifically defined, but it is commonly used in dietary and nutritional contexts.

Etymology

The term "leafy green vegetables" is a descriptive term that comes from the English words "leafy" (from the Old English lēafie), "green" (from the Middle English grene), and "vegetables" (from the Latin vegetabilis, meaning "growing, flourishing").

Types of Leafy Green Vegetables

There are many types of leafy green vegetables, including but not limited to:

• Kale
• Spinach
• Lettuce
• Swiss Chard
• Collard Greens
• Mustard Greens
• Arugula

Each of these vegetables has its own unique nutritional profile, but they all share the common characteristic of being high in Vitamins and Minerals, particularly Vitamin K, Vitamin A, and Vitamin C.

Health Benefits

Leafy green vegetables are known for their numerous health benefits. They are low in Calories and high in Fiber, which can aid in Weight Management. They are also rich in antioxidants, which can help protect the body against Oxidative Stress and chronic diseases such as Heart Disease and Cancer.

Related Terms

• Cruciferous Vegetables
• Root Vegetables
• Fruit
• Dietary Fiber
• Antioxidants

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