- Collards: An excellent source of fiber, vitamins A and K, and calcium. Since they are full of Phytochemicals, they may help prevent cancers and promote heart health!
- Mustards: These leafy greens have a spicy, peppery flavor. They have vitamins A, C, and K, calcium, and fiber!
- Cabbage: Full of fiber and rich in vitamins C and K. Eating cabbage regularly may help reduce the risk of certain cancers.
- Chard: Available in several varieties, this leafy green provides vitamins A, K, magnesium, potassium, and is higher on the sodium side (315 milligrams per cup)
- Kale: An excellent source of lutein and vitamins A, C, and K, and a good source of calcium.
- Arugula: This peppery salad green is an excellent source of vitamin K. It can be used a spice or eaten raw as lettuce leaves!
- Romaine: A good source of folate and vitamin K. Tearing the leaves (not cutting) avoids the release of ascorbic acid oxidase which destroys vitamin C!
- Watercress: An excellent source of vitamins C and K. It’s a great leafy green to add to salads or added to sandwiches.
- Spinach: Raw spinach is 91 percent water! It is an excellent source of vitamins A, C, and K, folate, potassium, and fiber. It is great cooked and raw!
What’s your favorite leafy green? Do you like eating it raw or cooked?
For more information: Leafy Greens Nutrition Rock Stars by Marisa Moore
Photo credit: microfarmgardens.com