Leafy greens
1980
Abstract: The availability, composition, and nutritional contributions of green leafy vegetables are explored in this newsletter from the United Fresh Fruit and Vegetable Association. Tips are provided on buying, preparing, and preserving the color of leafy greens. Cooking suggestions and guidelines for preserving nutrients during food preparation are also included. Nutrient values for 100 grams of edible raw portion are presented for the following greens: broccoli, brussels sprouts, cabbage, Chinese cabbage, endive, kale, lettuce, mustard greens, spinach, and watercress. Considerations in maximizing the protein, foli acid, vitamin B6, vitamin A, and copper contributions from leafy greens are outlined. Additional topics include 1) the anti-radiation factor in green leafy vegetables, 2) the Salmonella-resistant factor of cabbage, 3) effects of oxalates on calcium absorption from leafy greens, 4) the nitrate content of spinach, and 5) the nutrient content of cauliflower and radish leaves. A bibliography is included.
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