| Leaf Vegetable |
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| leaf vegetables | |
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Leaf vegetables, also called '''greens''' or '''leafy greens''', are plant Leaves eaten as a Vegetable , sometimes accompanied by tender Petiole s and Shoot s. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in Nutrition and Cooking methods. Leaf vegetables most often come from short-lived Herb aceous plants such as Lettuce and Spinach . Woody plants whose leaves can be eaten as leaf vegetables include '' Adansonia '', '' Aralia '', '' Moringa '', '' Morus '', and '' Toona '' species. The leaves of many Fodder crops are also edible by humans, but usually only eaten under Famine conditions. Examples include Alfalfa , Clover , and most Grass es, including Wheat and Barley . These plants are often much more prolific than more traditional leaf vegetables, but exploitation of their rich nutrition is difficult, primarily because of their high fiber content. This obstacle can be overcome by further processing such as drying and grinding into powder or pulping and pressing for juice. NUTRITION Leaf vegetables are typically low in calories, low in Fat , high in Protein per calorie, high in Dietary Fiber , high in Iron and Calcium , and very high in Phytochemical s such as Vitamin C , Vitamin A , Lutein and Folic Acid . PREPARATION Most leaf vegetables can be eaten raw, for example in Salad s. They may also be Stir-fried , Stew ed or Steam ed. Leaf vegetables stewed with Pork are a traditional dish in Soul Food , and Southern U.S. Cuisine . EXTERNAL LINKS |
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