7 leafy vegetables to include in your meals
7 leafy vegetables to include in your meals
Leafy vegetables are a staple in any healthy diet, as they are full of essential vitamins, minerals, and other nutrients that can help to improve overall health and well-being. From kale and spinach to Swiss Chard and collard greens, there are many different leafy vegetables to choose from, each with its health benefits. Here we list out a few leafy vegetables to include in your meal.
Kale
Kale is a nutrient-dense leafy vegetable packed with vitamins and minerals, including vitamins A, C, and K, as well as potassium, iron, and calcium. It is also a great source of fiber and antioxidants, which can help to reduce inflammation and improve heart health. Kale can be eaten in many different ways, from raw in salads to cooked in stir-fries and soups.
Spinach
Spinach is another leafy vegetable high in vitamins and minerals, including vitamins A, C, and K, as well as iron, calcium, and folate. It is also a great source of antioxidants and anti-inflammatory compounds, which can help to improve heart health and reduce the risk of certain diseases. Spinach can be enjoyed raw in salads or cooked in dishes such as quiches, lasagnas, and even soup.
Swiss Chard
Swiss Chard is a leafy green vegetable high in vitamins and minerals, including vitamins A, C, and K, as well as potassium and iron. This green is also a good source of antioxidants and anti-inflammatory compounds. It benefits the heart immensely. You can use Swiss Chard in stir-fries, soups, and stews. Moreover, you can also use it as a healthy side dish, sauteed with garlic and olive oil for a healthy kick.
Collard Greens
Collard greens are leafy vegetables high in vitamins and minerals, including vitamins A, C, and K, as well as calcium and iron. They are a good source of fiber, antioxidants, and anti-inflammatory compounds. Fiber helps the body function regularly and is vital to good health. Collard greens are versatile vegetables. You can use them in various bakes or add them to soups and stews.
Arugula
Arugula is a leafy green vegetable rich in vitamins and minerals, including vitamins A and K. Arugula also contains potassium and iron. Arugula also contains antioxidants and goes superbly as a pizza topping. You can include arugula leaves in salads, pasta, and lasagnas or use them in side dishes.
Lettuce
Lettuce is high in vitamins and minerals, including potassium and iron. You can choose from various types of lettuce available in the market that can be used together or separately in many salads to add a crunchy element to your dish. Lettuce is also commonly used in sandwiches like the BLT.
Bok Choy
Bok choy is an Asian vegetable rich in various minerals and nutrients. It also contains a high amount of iron and potassium like most leafy vegetables do. Bok Choy tastes great when grilled with meat. It can also be used in baked dishes, casseroles, and Asian-styled stir-fries.
