Leaf vegetables are also called greens, leafy greens, potherbs, or green vegetables. They come from a wide variety of plants. There are over a thousand different plant species that have edible leaves. Some common leaf vegetable are artichoke, beet, collard greens, cabbage, chard, lettuce, garden cress, kale, leek, mustard greens, asparagus, spinach, spring greens, turnip greens, watercress, and yarrow.
Leaf vegetables are low in calories and low in fat. They contain a high amount of protein, iron, calcium, and fiber. Leaf vegetables also contain carotenoids, Vitamins C and K, folic acid, and lutein. There are many ways leaf vegetable can be prepared. Most leaf vegetables can be eaten raw. Some can be steamed, stewed, or stir-fried.
Turnip leaves are eaten as turnip greens. The root of this plant is called the turnip root and it is also edible. The green leaves of the turnip plant contain a good source of vitamin A, folate, vitamin C, vitamin K, calcium, and leutin. The relatives of the turnip plant are mustards and radishes. Radishes are rich in ascorbic acid, folic acid, and potassium. Radish is commonly used in salads. Radishes are also used as an alternative medicine for coughs, cancer, liver problems, gallstones, kidney stones, arthritis, and gastritis.
Cabbage contains a good source of riboflavin. Cabbage can be added to soups and stews. Cabbage contains anti-inflammatory properties. Cabbage juice is known to heal peptic ulcers. It can also be steamed, fried, boiled or baked. Vegetables are healthier if eaten raw or steamed. The more you cook them it will lessen the nutritional value.