Vegetable greens are complete source of minerals, vitamins and
plant chemicals that keeps oneself protected from various diseases.
It is advised by all the health practitioners to include green
leaves at least once in a day. Green leafy vegetables are also rich
in fibers that help in digestion, keeping check on cholesterol and
blood pressure. Most of the dieticians recommend a daily intake of
116 gm of leafy vegetables in the diet. Other than nutrient
contents, mere watching a green plant in a home garden gives a
sense of joy and energy. Root vegetables such as radish and turnip
are planted to be consumed as greens and root vegetables both.
Leafy vegetables such as lettuce, celery, parsley, basil, coriander
leaves etc are consumed in their natural forms and seeds are used
as flavoring agents. Other leafy greens are consumed after cooking
or boiling.
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