Science Fair Project Encyclopedia
Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods. Almost all types of leaf vegetables come from annual plants or biennial plants.
Leaf vegetables are typically low in calories, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, vitamin A, lutein and folic acid.
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