Most people have regular spinach on the menu. Of course, lettuce is also eaten a lot. But when did you last cook with chard or turnip tops? Or with one of the many other types of leafy vegetables that you can get in the London?
Most people do not vary much with the different species. And that is a shame, because all leafy vegetables are incredibly healthy and have their own advantages. In this blog we explain why those leafy vegetables are so good for you. And of course we give you a few delicious suggestions to get started in the kitchen! I just visited last weekend an Indian restaurant Mumbai Square https://www.mumbaisquare.co.uk/. Mumbai Square is one the best Indian restaurant in White chapel area London UK. They really have very nice Indian food to enjoy.
What are leafy vegetables?
Leaf vegetables are, in short, all vegetables where you eat the leaves of the plant. That is clearly a fairly large category! In the Netherlands, a few types of leafy vegetables are well known, such as spinach, endive, kale, other cabbages and lettuce. That is certainly not all the choice you have!
Types of leafy vegetables that are readily available in many stores are for example chard, bok choy, turnip greens and purslane. Then there are a lot of other, more unknown species. Think for example of warmongers, chicory and sorrel. You can also often eat the leaves of tuber vegetables as leafy vegetables, such as beet leaves or pumpkin leaves.
Why are leafy vegetables healthy?
All these different vegetables have one thing in common: they are incredibly healthy. The exact amount of different nutrients differs per vegetable, but they all have a number of characteristics:
Many vitamins. Green leafy vegetables are mainly rich in vitamins C, E, K and folic acid. These are among other things very good for your resistance.
Many minerals. Of course we know that there is iron in leafy vegetables, but they also contain a lot of potassium, calcium and magnesium.
Fibers. With a mix of soluble and non-soluble fiber, leafy vegetables are good for both your cholesterol and your intestinal health.
Chlorophyll. Chlorophyll not only gives the vegetables their color, it is also a powerful antioxidant. The darker green the leaves are, the more chlorophyll they contain.
Proteins. Although you can never keep all your proteins from vegetables, leafy vegetables do make a contribution. For example, spinach contains about 3 grams per 100 grams.
Anti- diabetes. An overview study showed that daily consumption of leafy vegetables significantly reduces the risk of type of diabetes