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The leaf colours range from light green to green, dark green, violet-green, and violet-brown. Classification by leaf type: Curly-leaf (Scots kale, blue curled kale) Bumpy-leaf (black cabbage, better known by its Italian translation 'cavolo nero', and also known as Tuscan Cabbage, Tuscan Kale, lacinato and dinosaur kale) Sparkly-leaf (shiny and ...
Spinach leaves in a colander A bundle of curly-leaf kale. Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens.
Mary Anne Amalaradjou, DVM, MVSc, MS, PhD, associate professor of food microbiology at the University of Connecticut, says that as with any green leafy vegetables, kale can be contaminated with ...
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
By Matthew Kadey, M.S., R.D. Whether it's walking to work, installing a low-flow showerhead, or recycling more often, it's important to live a little greener. The same holds true for your diet.
4. Swiss Chard. The most common and perhaps most-loved leafy green, spinach, is often less expensive than kale because of its ubiquity. Fresh young spinach is the lettuce of choice for many salads ...
Collard greens are a staple vegetable in Southern U.S. cuisine. [ 19 ] [ 20 ] [ 21 ] They are often prepared with other similar green leaf vegetables , such as spinach , kale, turnip greens , and mustard greens in the dish called "mixed greens".
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 ...
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