Spinach: – Benefits: Spinach is packed with vitamins A, C, and K, as well as iron, calcium, and folate. It's versatile and can be used in salads, smoothies, or cooked dishes.
Kale: – Benefits: Kale is a nutrient powerhouse, rich in vitamins A, C, and K. It also contains antioxidants and is an excellent source of fiber.
Swiss Chard: – Benefits: Swiss chard is high in vitamins A and K, as well as magnesium and potassium. The colorful stems add visual appeal to dishes.
Arugula: – Benefits: Arugula is a peppery-flavored green that is high in vitamins A and K. It adds a unique flavor to salads, sandwiches, and pizzas.
Romaine Lettuce: – Benefits: Romaine lettuce is a good source of vitamins A and K. It has a crisp texture and is commonly used in salads and wraps.
Broccoli Rabe (Rapini): – Benefits: Broccoli rabe is rich in vitamins A, C, and K, as well as calcium and iron. It has a slightly bitter taste and is often used in Italian dishes.
Bok Choy: – Benefits: Bok choy is a Chinese cabbage that is high in vitamins A and C. It's versatile and can be used in stir-fries, soups, or steamed as a side dish.
Including a variety of these green leafy vegetables in your diet provides a broad spectrum of nutrients, supports digestion, and contributes to overall well-being. Try to consume a mix of raw and cooked greens to maximize nutritional benefits.