Our body requires a modest dietary fat to consume a few of the vitamins found in dark green leafy veggies. Add a little bit of oil (like olive or coconut oil) or salad dressing to a dark green leafy veggies to ensure that your body absorbs all of the vitamins that you eat.Dark green leafy vegetables are all good sources of many vitamins (for example, vitamins A, C, and K along with folate) and minerals (like calcium and iron). They are also excellent sources of fiber.
Fiber Content for Dark Leafy Greens
½ Cup Serving Fiber
Arugula 0.2 grams
Chicory 3.6 grams
Collard Greens 0.6 grams
Dandelion Greens 1 grams
Kale 0.7 grams
Mustard Greens 0.9 grams
Spinach 0.3 grams
1. Swiss Chard: Swiss Chard tastes like spinach And is full of vitamins A, C, and K, potassium, and iron. It is best stir-fried, added to sauces, or eaten raw in salads.
2.Romaine Lettuce: Romaine Lettuce is a nutrient-rich lettuce that that’s high is vitamins A, C, and K, and folate. It is better when eaten raw in salads, sandwiches or wraps.
3.Kale: Kale has a slightly bitter, cabbage-like flavor and is full of vitamins A, C and K. Kale is yummy when added to soups, stir-fries, and sauces.
4. Mustard Greens: Mustard Greens have a peppery or Spicy taste and are rich in vitamins C, A, and K, folate, and calcium. They’re delicious when eaten raw in salads or at stir-fries and soups.
5. Spinach: Spinach has a sweet taste and is rich in Vitamins A and K, folate, and iron. Spinach tastes good eaten raw in Steak or steamed.
6. Arugula: Arugula has a peppery flavor and it is rich in vitamins A, C, and calcium. Arugula may be eaten raw in salads or on sandwiches, or additional to stir-fry, soups, and pasta noodles.
7. Broccoli: Broccoli has both gentle florets and Crunchy stalks, and is full of vitamins C, A, and K, folate, and fiber. Broccoli can be eaten raw, steamed, sautéed, or added into a casserole or soup.
