Leaf vegetable
From Wikipedia, the free encyclopedia.
Nutrition
Leaf vegetables are typically low in calories, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, vitamin A, lutein and folic acid.
Preparation
Most types of leaf vegetables may be eaten raw, for example in salads. They may be stir-fried or stewed.
Leaf vegetables stewed with pork are a traditional dish in soul food, and Southern U.S. cuisine.
See also
External links
This food and drink-related article is a stub. You can help Wikipedia by [ expanding it].