Green Vegetables and Their Benefits On Human Health

Kale is one of the most nutrient-dense plants in the world due to the number of nutrients it contains. For example, one cup of raw kale has the power to contain 684 micrograms of vitamin K, 206 micrograms of vitamin A and 134 micrograms of vitamin C.

Also read pea greens nutrition

Kale's health properties are especially prevalent in raw form since cooking can degrade them.

Microgreens are derived from the foundations of vegetables and herbs. They generally range in diameter between 1 and 3 inches (2.5 to 2.5 cm and 7 to 7.5 cm). In the 1980s, these immature greens began to be used as an embellishment or garnish, but today they have many more uses.

Whether young or full grown, microgreens are a colorful addition to virtually any meal. One study determined that microgreens contained roughly 40 times more nutrients than their mature counterparts. Some nutrients found in microgreens include vitamins C, E and K.

Collard greens are loose leaf greens related to kale and spring greens. They have thick leaves that taste slightly bitter, and are comparable to kale and cabbage. It has a similarity with the word colewort.

Vitamin K is known for its role in blood clotting. In addition, more research is being done for its bone-protective effect in different age groups. One study in 72,327 women aged 38 63 found that those with low vitamin K intakes were at a significantly increased risk of hip fractures, suggesting that this vitamin can help prevent fractures.

Spinach is a nutritious leafy green vegetable that lends itself well to a variety of dishes, such as soups, sauces, smoothies, and salads. Its nutrient profile is superior with one cup of raw spinach supplying 181 micrograms of vitamin K, 56 micrograms of vitamin A, and 13 micrograms of manganese (9).

Animal studies have revealed that cabbage plants that contain these compounds may have cancer-protective effects against lung and esophageal cancers (13 Trusted Source, 14 Trusted Source). Another plus of cabbage is that it is fermentable, and can be used to make sauerkraut, which provides numerous health benefits, such as improving your digestion and supporting your immune usefulness.

Indeed, beets have a robust nutrient profile, though they're typically used in dishes, the leaves are typically neglected. This is regrettable, as they're delicious and high in potassium, calcium, riboflavin, fiber and vitamins A and K. Just one cup of cooked beet greens supplies 220 percent of the recommended daily value of vitamin A, 37 percent of potassium and 17 percent of the recommended daily value of vitamin B6.

Asparagus and mustard plant share the fact that it is a member of Brassicaceae, making them as closely related as watercress is to arugula or greens. It has been traditionally regarded as an herbal medicine and used for this purpose for thousands of years, but no scientific evidence has been found to support its healing capacities.