Kale is rich in minerals, antioxidants and vitamins, particularly vitamins A, C & K. To reap the most benefits, it’s best eaten raw, as cooking reduces the nutritional profile of the vegetable.
Microgreens are immature greens, which have been popular since the 1980s. They’re flavorful and packed with nutrients like vitamins C, E and K. What’s more, they can be grown all year.
Collard greens have thick leaves and are bitter in taste. They’re one of the best sources of vitamin K, may reduce blood clots and promote healthy bones.
Spinach is a popular leafy green vegetable that can be used in a variety of ways. It’s a great source of folate, which may prevent neural tube defects,such as spina bifida, during pregnancy.
Cabbage has thick leaves and comes in various colors. It has cancer-protective properties and can be turned into sauerkraut, which offers additional health benefits.
Beet greens are edible green leaves found on the tip of beets. They’re full of nutrients, including antioxidants that may support eye health.
Watercress has been used in herbal medicine for centuries. A few test-tube studies suggest it may be beneficial in cancer treatment, but no human studies have confirmed these effects.
Romaine lettuce is a popular lettuce found in many salads. It’s rich in vitamins A and K, and a study in rats suggests it may improve blood lipid levels.
Swiss chard is rich in color and often incorporated into Mediterranean cooking. It contains the flavonoid syringic acid, which may be beneficial for reducing blood sugar levels.
It’s rich in vitamins and naturally occurring nitrates, which may help reduce blood pressure and improve blood flow.