Vegetables are an essential component of our diet and not getting enough of them can have harmful effects on our health. The US Centres for Disease Control and Prevention (CDC) are advising people to consume two to three cups of vegetables daily to meet their dietary requirements for fibre and other nutrients.
Green leafy vegetables have been known for a long time to be some of the most nutrient-dense vegetables you can add to your diet. But, in recent years, baby greens and microgreens have also gained immense popularity across the world.
The benefits of green leafy vegetables are well-known. A study in Genes & Nutrition in 2020 says that of all vegetables, green leafy ones like spinach, collard, kale, lettuce and cabbage deserve special attention because their intake is linked with lower risks of coronary heart disease, hypertension and type 2 diabetes.
“Green leafy vegetables are rich sources of iron, folic acid, fibre and other nutrients,” says Akanksha Mishra, a Nutrition and Wellness Expert associated with myUpchar. “If you are planning to manage your risk of diabetes, obesity or coronary artery disease then these vegetables can be your best bet in food. You can add these as a soup, steamed vegetable or curry in your diet.”