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Guide to Green Leafy Vegetables

Your green, leafy vegetables include romaine lettuce, arugula, broccoli, collard greens, dandelion greens, swiss chard, kale, mustard greens and spinach. These vegetables are virtual powerhouses of nutrition, providing vitamins A, C, K, calcium, folate and iron. Eating just 1/2 cup of a dark leafy green vegetable per day is one way for you to get many of the vitamins and minerals you need, especially if you are a female of childbearing age.

To include these vegetables in your diet, you can include them in a chicken or tuna wrap, add them to a salad, make a stir-fry using lean chicken and olive oil, steam the veggies or add them to a soup. This Green Leafy Vegetable Guide will show you just what kinds of nutritional benefits you’ll receive, as well as giving you other tasty, nutritious food ideas you can use as you incorporate more vegetables in your diet.

Eat dark, leafy greens every day.