Eating salad greens, other than iceberg lettuce, are a natural way of
getting a good daily dose of several vitamins. Many salad greens
are also rich in minerals and folic acid.
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| Romaine lettuce |
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Salad greens often come pre-packaged as “mixed greens” in
your local store. Less common ones can be found at specialty stores such as
co-ops or at farmers markets.
Seven salad greens packed with health nutrients to consider
for salads include:
Romaine lettuce
Red lettuce
Spinach
Purple or Red Cabbage
Kale
Dandelion greens
Mustard greens
Romaine, red lettuce and spinach are common and mild
tasting. All three are rich in Vitamin A and K. Spinach is also good source of
copper, calcium and manganese. For a good source of Vitamin C and K, try purple
or red cabbage on a salad.
Kale is not a common salad green on its own, but it can be
an excellent addition when mixed with other salad greens. Kale can have a
slightly bitter or zippy taste depending on the variety. It is an excellent
source of calcium, copper, potassium and manganese. One cup of raw kale
contains over 600% of the recommended daily allowance of Vitamin K, over 200%
the recommended daily allowance of Vitamin A, and over 100% of the recommended
daily allowance of Vitamin C
Dandelion greens are also not as common and are often
perceived as zippy or slightly bitter. These greens are a good source of
calcium, manganese, and Vitamins A and K. Mustard greens are often described as
spicy or bitter or definitely zippy, but when mixed with milder greens they
These seven greens are just the beginning when it comes to
options. There well are over fifty different edible or gourmet greens. There
are also many wild greens. Foraging for wild greens can take salad eating to a
whole new level. Those interested in learning more about forage greens should
seek out an expert. Some state, city and county parks offer classes on wild
edibles.
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| Kale |
Source: https://www.healthyatra.com/
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