Think GREEN...Leafy Green!
In honour of national nutrition month, focus on eating more dark green leafy vegetables.
Why?
Dark green leafy veggies are good sources of vitamin A, vitamin C, and calcium.
And a great sources of fibre.
Adding more green vegetable to your diet is simple.
Try making a mixed green salad as an appetizer (pair with a low-fat dressing), add
to a favourite soup, add to an easy stir-fry or get creative in the kitchen!
Tip: The darker leaves the higher the nutrient content.
A quick guide to dark leafy greens:
|
|
Taste/Flavour is: |
Calcium |
Fiber |
Iron |
|
Swiss Chard |
Similar to spinach |
9.2 mg |
0.3 g |
0.3 mg |
|
Chicory |
Best enjoyed with other greens |
90 mg |
3.6 g |
0.8 mg |
|
Collard Greens |
Earthy spinachy flavour |
26 mg |
0.7 g |
0.1 mg |
|
Arugula |
Peppery tasting |
16 mg |
0.2 g |
0.2 mg |
|
Dandelion Greens |
Tany flavour |
51 mg |
1.0 g |
0.9 mg |
|
Kale |
Slightly bitter cabbage-like flavour |
45 mg |
0.7 g |
0.6 mg |
|
Mustard Greens |
Hot spicy flavour |
29 mg |
0.9 g |
0.4 mg |
|
Spinach |
Earthy sweet flavour |
15 mg |
0.4 g |
0.4 mg |
Add a touch of green to your meals, eat a balanced diet and workout regularly to maintain a healthy lifestyle.
