Micronutrients & recovery
Green leafy vegetables are exceptional sources of essential micronutrients (iron, calcium, vitamins A, C, K, folate) and dietary fiber, making them critical for preventing deficiencies in populations reliant on staple grains.
Prioritize green leafy vegetables in your diet to fill micronutrient gaps that staple grains and pulses cannot. They are rich in iron, calcium, folate, and vitamins A, C, and K. Incorporating them regularly is a cost-effective strategy to combat nutrient deficiencies, especially if you do not take supplements.
Mineral nutrients like iron and calcium are high in leafy vegetables than staple food grains. Also, leafy vegetables are the only natural sources of folic acid... Green leafy vegetables are abundant sources for β-carotene... leafy vegetables are the potential sources of vitamin C... Kale and spinach than the cereals and pulses.
Why this rating
This is a review article summarizing existing data and tables from USDA databases; it is not a primary clinical trial.
Source
An overview of nutritional and anti nutritional factors in green leafy vegetables
Hemmige Natesh N et al. · Horticulture International Journal · 2017
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