Chart 434 - Leafy Vegetables 4

Leafy Vegetables 4 Chart

Spectrum Chart - 434 : Leafy Vegetables 4

1. Cabbage - Cabbage is very popular vegetable that belongs to the family Brassicaceae. Cabbage is prepared and consumed in many ways. The simplest options include eating the vegetable raw or steamingit, though many cuisines pickle, stew, sautee or braise cabbage. Cabbage is rich source of vitamins C, K, B₆ and B₉ and minerals such as manganese and calcium.

2. Kale - Kale is a very versatile and nutritious green leafy vegetable. It is a widely popular leafy-vegetable since ancient Greek and Roman times cultivated for its low fat, no cholesterol but health benefiting, anti-oxidant rich leaves. Fresh, young, tender crispy borecole can be used raw in salads.

3. Radish - Radish has green, strap-like or lobed leaves arranged in the form of rosette. Radish leaves can be consumed fresh, as salad, but they are less popular than root. Radish is rich source of vitamin C and vitamins of the B group.

4. Mint - Mint is herbaceous plant that belongs to the family Lamiaceae. Mint is widely used in the confectionery industry for the production of cookies, chocolates, candies and chewing gums. Essential oils and menthol extracted from the mint leaves are used in the manufacture of toothpaste and mouthwashes.

5. Coriander - Coriander, commonly known as Dhania in the Indian Subcontinent is an herb that is extensively used around the world as a condiment, garnish or decoration on culinary dishes. Leaves of coriander have fresh, grassy, lemony taste, while seed have sweet, nutty, warm and orange-like flavour. Coriander is rich source of dietary fibres, vitamins K, A and C and minerals such as magnesium, iron and potassium.

6. Sorrel - Sorrel is a type of herbaceous plant that belongs to the buckwheat family. Leaves, seed and root of common sorrel are used in human diet. They can be consumed in the form of salads, soups and stews. Sorrel can be also consumed in the form of tea or lemonade-like drink. Sorrel is rich source of dietary fibers, vitamins A and C and minerals such as iron, magnesium and potassium.

7. Watercress - Watercress is a rapidly growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia and one of the oldest known leaf vegetables consumed by humans. It contains significant amounts of vitamin K, vitamin A, vitamin C, riboflavin, vitamin B₆, calcium, manganese and folate.

8. Stinging Nettle - Stinging nettle is a herbaceous perennial flowering plant in the family Urticaceae. The plant has a long history of use as a source of medicine, food and fibre. It has a flavour similar to spinach mixed with cucumber when cooked and is rich in vitamins A and C, iron, potassium, manganese and calcium.

To Buy Chart - CLICK HERE