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orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens .
The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
Cornsalad has a characteristic nutty flavour, dark green colour, and soft texture, and is popularly served as salad greens. [17] Like other formerly foraged greens, cornsalad has many nutrients, including three times as much vitamin C as lettuce, beta-carotene, B 6, iron, and potassium. It is best if gathered before flowers appear.
A lot of people don't get enough magnesium because it's found in green leafy vegetables, ... dark leafy greens — have plenty of other great benefits, too, dietitians say. Health benefits of ...
Kale is a type of cabbage that has flat or curly leaves and stem colors ranging from dark green to burgundy. Kale contains many nutrients including calcium, iron, and vitamins A, C, and K. Young leaves can be harvested to use fresh in salads or allowed to mature and used as a cooked green.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Morogo or moroho, also known as African spinach, refers to a group of at least three different dark green leafy vegetables found throughout Southern Africa harvested for human consumption. It is considered a traditional South African dish [ 1 ] and forms an important part of the staple diet in rural communities.