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Green vegetables refer to vegetables that are green in color,
often a rich or dark shade of green, and often described as
leafy vegetables. For example; broccoli, cabbage, kale, spinach
and parsley. |
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The best type of green vegetables for cooking and eating are the
freshest ones. Fresh vegetables contain the most amount of
vitamins and nutrients, particularly if they are home grown or
fresh frozen. |
Green Vegetables
When buying produce from the supermarket, always try to pick the
healthiest vegetables that haven't been stored on the shelf for
too long. Check the best before date and always pick the
vegetable with the latest date marked on it.
Pick the
vegetable that looks the most healthiest - healthy leaves, deep
green color, no signs of limpness, bruising or scarring. This
will ensure that you are picking the freshest and best type of
green vegetable available.
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Green Vegetables
The following list of green vegetables details the some of
the most common types of greens:
Arugula (Rocket)
Broccoli
Brussels Sprout / Sprouts
Cabbage
Cauliflower
Chinese
Leaves
Kale
Kohlrabi
Pak Choi
Parsley
Spinach
Sprouts
Watercress
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