Green Vegetables-good for health

Green leafy vegetables contain significant amounts of protein, minerals and fibre. The darker the leaves, the more nutrients the vegetable usually has.

Eating green vegetables provides many health benefits.


1. They help your immune system, provide antioxidant protection and rejuvenate your cells. . As we naturally eat heavier, richer, cooked foods in winter it is important to keep eating a proportion of raw greens.


2.They provide balance to our meals and aid digestion and detoxification.

Some of the Examples of dark green leafy vegetables and the best way to eat them:


Arugula Arugula is a spicy little leaf, which some describe as bitter and others characterize as having a "peppery-mustardy" flavor. Because it is so potent on its own, it is often mixed with milder greens to produce a nice balanced salad. It can also be sautéed in olive oil. You can substitute most any green for arugula, but the closest matches are Belgian endive, escarole, and dandelion greens. It is rich in vitamins A, C, and calcium. Arugula can be eaten raw in salads or added to stir-fry, soups, and pasta sauces.

Chicory has a slightly bitter flavor and is rich in vitamins K, C, and calcium. Chicory is best eaten with other greens in salad or when added to soups and pasta sauces.

Collard Greens unlike their cousins kale and mustard greens, have a very mild, almost smoky flavor. Although they are available year-round they are at their best from January through April.
Like kale, collards are one of the non-head forming members of the Brassica family along with broccoli and cauliflower.
Have a spinach-like flavor and are rich in vitamin A and calcium. They are best if you boil them briefly and then add to a soup or stir-fry. You can also eat collard greens as a side dish. Just add your favorite seasoning and enjoy!

Dandelion Greens have a bitter, tangy flavor and are rich in vitamin A and calcium. They are best when steamed or eaten raw in salad.

Kale has a slightly bitter, cabbage-like flavor and is rich in vitamin A, C, calcium, folic acid, and potassium. Kale is tasty when added to soups, stir-fries, and sauces.
Mustard Greens have a hot, spicy flavor and are rich in vitamin A, C and calcium.Leaves of the mustard plant, mustard greens are a very popular vegetable in the South. The leaves have a pungent mustard flavor, and may be found fresh, frozen, or canned. Mustard greens must be washed thoroughly, then may be steamed, sauteed, or simmered. They're usually cooked with seasonings and ham, pork, or bacon. They are delicious eaten raw in salads or in stir-fries and soups.

Spinach has a sweet flavor and is rich in vitamin A, C, iron and calcium. Spinach tastes great eaten raw in salads or steamed.

Swiss Chard tastes similar to spinach and is rich in vitamins C, K, and calcium. It is beststir-fried or eaten raw in salads.