Green Leafy Vegetables

Including green leafy vegetables in the daily diet is a healthy eating habit. This is because the importance of green leafy vegetables is of great deal. They are highly nutritious as they are the biggest source of vitamins and minerals. The dark green leafy vegetables are required by the body to stay in good health. These leafy vegetables are a rich source of vitamin A and C, and calcium. They also form a great source of fiber in our body. You can test for yourself which are the best amongst these green leafy vegetables, this is because the darker ones are the best in the lot and they have more nutrient value.

Some of the best green leafy vegetables and the dishes in which they taste the best are given as follows:

Collard Greens are one of the best sources of Vitamin A and calcium. The taste th best when boiled and added to a soup or simply stir-fried. These can be eaten as a side dish to which you can add your choice of seasoning.
Chicory is a rich source of calcium and vitamins K, C. It can be used in salads, soups or pasta sauces.
Arugula which tastes like pepper serves vitamins A, C, alongside calcium and is good for salads, soups and pasta.
Kale which resembles cabbage in taste is a big source of vitamin A, C, and minerals like potassium, folic acid and calcium. It is best eaten with soups, sauces and stir-fries.

Dandelion Greens with a tangy flavor are rich in vitamin A and calcium and taste good steamed.
Mustard Greens with a spicy flavor offer vitamin A, C and calcium and taste great raw.
Swiss Chard which offers vitamins C, K, and calcium is good in stir fried items and salads.
Spinach with a sweet taste offers vitamin A, C, calcium and iron and best for soups and salads.

Vitamins

Soybeans	Seafood
Sunflower Seeds	Salmon
Legumes	Beets
Spinach	Cabbage
Peaches	Yams
Apricots	Cauliflower
Oranges	Carrots
Tomatoes	Dates
Cottage Cheese	Grapefruit
Papaya	Green Leafy Vegetables
Meat