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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. Nearly one thousand species of plants with edible leaves are known.
Green – Light to dark green, slightly pointed heads. [27] Red – Smooth red leaves, often used for pickling or stewing [27] White, also called Dutch – Smooth, pale green leaves [27] Some sources only delineate three cultivars: savoy, red and white, with spring greens and green cabbage being subsumed under the last. [62]
The leaves are used in African cooking, [10] and all plant parts are used in Nepali cuisine, particularly in the mountain regions of Nepal, as well as in the Punjabi cuisine in the northern part of the Indian subcontinent, where a dish called sarson da saag (mustard greens) is prepared. [11]
Glasswort is a leafless plant with jointed stems that are a light green color in the summer and a red color in the fall. There are very small flowers within the segmented portions of the plant. The plant is found in coastal salt marshes and alkaline soils within south Nova Scotia and Eastern and central North America.
Each seed has its own ideal sprouting time. After three to five days the sprouts will have grown 5 to 8 centimetres (2 to 3 in) in length and will be suitable for consumption. If left longer they will begin to develop leaves, and are then known as baby greens. A popular baby green is a sunflower after 7–10 days.
After boiling, which is the typical preparation for eating the seeds, many nutritional evaluations change. Although a 100 g ( 3 + 1 ⁄ 2 oz) serving of cooked quinoa increases to 72% water, most nutritional evaluations are reduced, such as, 21% carbohydrates, 4% protein, and 2% fat, [ 72 ] and the food energy of cooked quinoa is reduced to 503 ...
The Whole30 diet can fit anyone's dietary needs, including the vegetarian and vegan plant-based Whole30. Here's how to start and what to eat and avoid. ... Food. Games. Health ...
Perilla frutescens, also called deulkkae (Korean: 들깨) or Korean perilla, [2] [3] is a species of Perilla in the mint family Lamiaceae.It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop.