Green Leafy Vegetable
Written by Med-Scope
Green Leafy Vegetable
Green leafy vegetables are vegetables such as lettuce; along with dark green leafy vegetables such as collard greens, spinach, swiss chard and kale; they are rich sources of vitamin C, vitamin K, riboflavin, provitamin A carotenoids, calcium and iron.
Green leafy vegetables also contain significant amounts of cellulose and are generally quite low in calories.
References
Krause, Marie V. and Martha A. Hunscher. Food, Nutrition And Diet Therapy. Philadelphia: W.B. Saunders Co., 1972.
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