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.
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.
References in periodicals archive ?
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.
Many people in tropical Africa depend largely on a large number of leafy vegetables as sources of minerals and vitamins [1].
In this study soil-test of Olsen-P and Bray1-P content were measured samples of 37 selected in leafy vegetable 43 points gourd vegetable and 34 of leguminous vegetable production data extraction agent for two kinds of soil phosphorus measured relative yield of vegetables and field trials were configured by logarithmic equation (Fig.
A concerted effort to raise their standing has begun to change mentalities and to fuel a rapid growth of traditional leafy vegetables marketing and consumption in African cities.
'Regardless of eating it cooked or raw, green leafy vegetables when consumed frequently reduce the risk of stroke substantially and we think that folic acid may be one of the reasons.
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.
Of the other leafy vegetables used as spinach substitutes, spinach beet or perpetual spinach is coarser in texture but abundant in all but the coldest weather and reliable in conditions that might cause true spinach to fail.
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.
Those who eat at least three serves of green leafy vegetables a week reduced their risk of skin cancer by up to 55 percent, the study by Jolieke van der Pols and other researchers involving 1,000 people in Nambour, on the Sunshine Coast found.
Hence, the results of this study should be interpreted with caution since the assay was not done on home-prepared leafy vegetable meals.
Green leafy vegetables are clearly essential in our diets, and they contain abundant amounts of nitrates.
Consuming veggies including fruits like apples, pears and green, leafy vegetables may prevent you from developing heart disease, some kinds of cancer, Type 2 diabetes and obesity, says a new study.