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 ?
28 ( ANI ): You may want to add green leafy vegetables to your diet as according to a recent study, it can help ward off strokes.
First, because LED lights don't provide the necessary energy for the crops, the growing speed is slow and the crop yield is small, so only small leafy vegetables can be made.
Leafy vegetables form part of the diet of most people of tropical Africa.
Phosphorus fertilizer recommended with leafy vegetable (P2O5 kg hm-2) were P2O5 =95 65 = P2O5 less than 9545= P2O5 less than 65 35=P2O5 less than 45 P2O5 less than 35 when soil fertilizerwas classified as very low low medium high and thehighest according to soil-test P [w(soil-test Olsen-P kg hm-2): P2O5 less than 5 5=P2O5 less than 20 20 =P2O5 less than 70 70=P2O5 less than 100 P2O5=100; w(soil-test Bray1-P kg hm-2): P2O5 less than 4 4= P2O5 less than 40 40 =P2O5 less than 170 170= P2O5 less than 280 P2O5=280].
Although there are many remedies to reducing anaemia and protein-energy malnutrition, adequate consumption of traditional green leafy vegetables, which are rich not only in protein but also micronutrients and mineral elements, offer a chance to reduce this high prevalence.
The objectives were to characterize the production systems of leafy vegetables, identify the species of traditional leafy vegetables grown in the inland valleys of Yaounde, identify sources of supply and quality of seed produced, and analyze the constraints on production and the distribution of quality seeds in this sector.
Non-consumption of vitamin A rich food sources like green leafy vegetables among others causes reddened eyes, dry eyelids, retarded growth, weakened respiratory systems, high infants and maternal mortality, mental retardation and learning disability in human beings [1, 2, 3,4].
Hence, the results of this study should be interpreted with caution since the assay was not done on home-prepared leafy vegetable meals.
The technology, which can be applied in greenhouses for preharvest treatment of leafy vegetables, was found to decrease concentrations of harmful nitrates while allowing some beneficial nutrient levels to increase.
But, Dr Martha Morris of Rush University Medical Centre in Chicago, who led the study noted that the study does not prove that eating green, leafy vegetables slows brain ageing, it only shows an association.
The study results, published in the December 20, issue of Neurology, the medical journal of the American Academy of Neurology, suggest that people who ate one serving of green leafy vegetables had a slower rate of decline on tests of memory and thinking skills than people who rarely or never ate them.
Santhosh Chandran Doha WITH fresh local vegetables such as bottle gourds, eggplants, cucumbers and leafy vegetables in good supply at the Qatari market, vegetable lovers are breathing a sigh of relief after six months of siege imposed on Qatar by some of its neighbouring countries.