Examples include alfalfa, clover, and most grasses, including wheat and barley. Leaf vegetables are typically low in calories and fat, and high in protein per calorie, dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.[1], The vitamin K content of leaf vegetables is particularly high, since these are photosynthetic tissues and phylloquinone is involved in photosynthesis.

All Rights Reserved. The leaves of the plant reach out towards the sun and for this reason the plant is sometimes called the Compass Plant. Phylloquinone, the most common form of the vitamin, is directly involved in photosynthesis. Have any problems using the site?

Other leaves from these vegetables are edible but will not taste very good.

Kale is a type of cabbage that has flat or curly leaves and stem colors ranging from dark green to burgundy.

Other crops, such as tomatoes, peppers, corn and beans, are warm-season crops. Vegetables grown for greens produce a mass of leaves protruding from the soil. The young leaves are cooked as a vegetable in China, Traditionally used as food after boiling by the, The raw or cooked leaves were one of the traditional foods of the Mendocino and Miwok Indians, among other native peoples. The boiling water, called potlikker, is used as broth. There are very small flowers within the segmented portions of the plant. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

These crops are planted early in the spring and don't tolerate heat well. 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 European earwig, found in New England gardens, can damage seedling vegetables, corn silk and soft fruit. These plants are often much more prolific than more traditional leaf vegetables, but exploitation of their rich nutrition is difficult, primarily because of their high fiber content. Still valued in some places in Italy and Northern Spain. Fruits, Only the young leaves are eaten. They are also commonly eaten in a variety of South Asian dishes such as saag. The leaves of many fodder crops are also edible for humans, but are usually only eaten under famine conditions. Leaf vegetables, also called leafy greens, salad greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.

Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods. A traditional vegetable in some tropical countries that should be consumed in moderate quantities due to the presence of, Occasionally used fresh or cooked in Japanese cuisine, Edible thistle. Nearly one thousand species of plants with edible leaves are known.