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3. Leafy Greens. Leafy greens like spinach, kale, collard greens and Swiss chard are loaded with fiber, potassium and vitamin K, all of which contribute to better heart health. Potassium helps ...
11. Frozen Greens. Leafy greens are one of the most nutrient-dense foods around, meaning they pack many vitamins, minerals and nutrients into a small serving. Since fresh greens are quite ...
It is a rich source (20% or more of the Daily Value, DV) of vitamin A, vitamin C, manganese, and folate (31-52% DV), with an especially high content of vitamin K (403% DV) (table). Spinach is a moderate source (10–19% of DV) of the B vitamins , riboflavin and vitamin B 6 , vitamin E , potassium , iron , magnesium , and dietary fiber (table).
It is a rich source (20% or more of the DV) of vitamin A, vitamin C, vitamin B6, folate, and manganese (see table "Kale, raw"). Kale is a good source (10–19% DV) of thiamin, riboflavin, pantothenic acid, vitamin E, and several dietary minerals, including iron, calcium, magnesium, potassium, and phosphorus. Boiling raw kale diminishes most of ...
Chard, like other green leafy vegetables, has highly nutritious leaves. Chard has been used in cooking for centuries, but because it is the same species as beetroot , the common names that cooks and cultures have used for chard may be confusing; [ 3 ] it has many common names , such as silver beet , perpetual spinach , beet spinach , seakale ...
Green leafy vegetables are also packed with antioxidants, Eisenberg notes. They’re rich in vitamins A, C, E and K, and supply folate, a B vitamin that promotes heart health, according to the ...
Leafy greens deliver heaps of health benefits, including a good dose of magnesium. Because spinach cooks down a lot , you’ll need to start with a good amount to end up with a cup of cooked spinach.
"The plant is rich in minerals and vitamins with potassium concentrations at 610 mg/100 g and carotene at 3.4 g/100 g in edible portions. In addition, the plant contains various antioxidants (in stem, leaf, and root tissues) that have potential long-term benefits for human health, although toxic (dioxin) properties have also been observed.
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