Green Leaf Vegetables also called potherbs, greens, vegetable greens, leafy greens or salad 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.
Nutritional Value: -
- typically low in calories,
- low in fat,
- high in protein per calorie,
- high in dietary fiber,
-high in iron and calcium,
- very high in phytochemicals such as vitamin C, carotenoids, lutein, folate, magnesium as well as vitamin K.
The vitamin K content of leaf vegetables is particularly high, since these are photosynthetic tissues and phylloquinone is involved in photosynthesis. Thus, users of vitamin K antagonist medications, such as warfarin, must take special care to avoid leaf vegetables entirely (or else eat a very carefully monitored and constant amount of one or more of them, which is very difficult). Even green beans, peas, and green fruits usually have too little vitamin K to cause problems for users of these medications, and while other plant tissues (fruits and non-green vegetables) and meats contain some vitamin K, it is usually too little to cause large changes in coagulation status with warfarin. http://on.fb.me/12jjjGh