Kale

Kale has a unique flavor that varies depending on the variety and preparation method. If you can tolerate the bitter taste, kale is rich

in important micronutrients like calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese and selenium. It is also

a good source of vitamins, including vitamins A, B, E, C and K.

Avoid blanching and cooking kale

as this reduces the amount of water-soluble minerals, vitamins and phytochemicals in the leaves. Kale can be eaten raw in salads.

One cup of raw kale (21 grams) contains only 9 calories.

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Super healthy leafy vegetables – and why you should eat them

Green leafy vegetables are a great way to improve your health because they contain many important nutrients, vitamins, minerals and

antioxidants. As a nutritionist, I highly recommend adding more of the following lettuce leaves to your diet.

spinach

Spinach is easily available year-round and contains high amounts of iron, calcium, potassium, and vitamins B6, C, and K. It is also a good

source of antioxidants, which may reduce the risk of many diseases, including heart disease and some cancers.

It is best eaten raw as part of a salad, as cooking tends to destroy the naturally occurring polyphenols and flavanols in the leaves. Certain

polyphenols and flavonoids may reduce the risk of certain cancers, cardiovascular disease, diabetes, and neurodegenerative diseases such

as Alzheimer’s disease.

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