Green Vegetables
 
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.
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.
 
Vegetables
 
Healthy Foods Index
 
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.

 
 

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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