leafy vegetable

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leafy vegetable

Nutrition
A type of vegetable which typically grows in tight or loose heads, or as individual leafs on a stem, or is the top of root vegetables (e.g., turnips or beets). Leafy vegetables are low in calories and rich in carotenoids, vitamin C, fibre, folic acid and water, and supply varying amounts of iron and calcium.

Examples
Cabbage, collards, cabbage, kale, radicchio, spinach and watercress.
References in periodicals archive ?
Yuhei Sato on Wednesday to order residents not to eat leaf vegetables harvested in the prefecture for now after radioactive materials far exceeding legal limits were found in 11 types of vegetable grown in Fukushima, where a troubled nuclear plant is located.
Mesclun" means "mixture," so a mesclun blend can include any of a number of leaf vegetables, usually starting with lettuce.
Modular construction means all these lines can be rapidly converted, so as to be able to process any one of a variety of vegetables, be they peas, beans, leaf vegetables or root crops.
These include transplants and seedlings of all kinds, leaf vegetables, herbs, root crops, medicinal plants, miniature ornamental plants, and bedding plants of about 30 cm height or less.
The Curator of Plants and Gardens for the Zoo, Kevin Frediani, says the technology will allow them to grow more plants--fruits, herbs, and leaf vegetables in less room, using less water and less energy, thereby reducing food miles and their annual bill for animal feed.
Even though spinach is not relished by everyone, it is used in the culinary arts more than any other of all the leaf vegetables.
Harvest greens Continue harvesting hardy leaf vegetables like collards, kale, leeks, and spinach.
Leaf vegetables (basil, celery and, during the first half of the month, lettuce and spinach) can be sown under protection on April 4-6, 13-14, and 23-24.
Indeed it is provided free in our water supply and nearly all toothpastes contain it as do root vegetables, some leaf vegetables and of course tea (up to 16 p.
Turkey is mainly eaten with traditional accompaniments: 63% with potatoes, 32% with carrots, 30% with grow and 26% with leaf vegetables.
For extra pizzazz, try mixing variegated leaf vegetables, striped skin varieties and traditional vegetables - browse seed catalogues now and get your orders in pronto.
Problems such as the wilting of leaf vegetables, the greening of potatoes, the discoloration of radishes, damage being done to mushrooms, and the warming and overripening of berries are greatly diminished by these lamps.