Handbook of Leafy Vegetables

Description

Healthy diets should contain leafy green veggies, which are low in calories and high in fiber, vitamins, and minerals. The elements essential for good health are abundant in leafy green veggies. Vitamins A, C, and K are abundant in leafy greens, especially dark green varieties. The fact that the leafy green family is a rich source of calcium and iron is popular with vegans and people who are lactose intolerant. The leafy green vegetable family is a versatile addition to a healthy diet since it is high in fiber. Due to their relatively low-calorie content, leafy greens are excellent for weight maintenance. Because they are low in fat, high in dietary fiber, high in folic acid, vitamin C, potassium, and magnesium, as well as a variety of phytochemicals like lutein, beta-cryptoxanthin, zeaxanthin, and beta-carotene, they are beneficial in lowering the risk of cancer and heart disease. According to one study, increasing your intake of green leafy vegetables by one daily serving reduces your risk of cardiovascular disease by 11%. According to the Adventist health study, African-Americans who regularly ate green salads had a significantly decreased risk of dying. Leaf vegetables are photosynthetic tissues and contain many of the standard plant nutrients, but their amounts of vitamin K are particularly noteworthy. The most prevalent vitamin form, phylloquinone, is directly involved in photosynthesis. As a result, leafy greens are the primary food category that strongly interacts with the anticoagulant warfarin. In order to have a useful resource for college and university students, the authors were inspired to develop this book. The variety of leafy vegetables, their antioxidant properties, their significance and range, and their enormous nutritional and medicinal value are all covered in the book, along with appropriate sketches, photographs, and supporting tables for an in-depth assessment of the most recent information on the nutritional and medicinal endeavors of significant leafy vegetables.