Leafy green vegetables

Leafy green vegetables are a group of vegetables characterized by their edible leaves, generally of an intense green color, which provide a fresh and slightly bitter flavor to recipes. This type of vegetable includes varieties such as spinach, chard, kale, watercress, lettuce, and arugula, among others.

Origin: Leafy green vegetables have a very ancient origin and have been cultivated and consumed in various cultures around the world since prehistoric times. They are common in the Mediterranean diet, as well as in Asian, Latin American, and European cuisines.

Properties: These vegetables are known for their high content of vitamins A, C, K, and B complex, as well as minerals such as iron, calcium, and magnesium. Furthermore, they are rich in fiber and antioxidants, which makes them ideal for a healthy diet, promoting digestion, strengthening the immune system, and supporting bone health.

Synonyms in Hispanic America: Depending on the country, leafy green vegetables may also be called verdolagas (in some places), hojas verdes, verduras verdes, or simply vegetales de hoja. In certain countries, specific varieties may have particular names; for example, chard is sometimes called acelga común or acelga blanca.