Some of the healthiest green foods include kale, spinach, cabbage, lettuce and peas. Other healthy green foods include broccoli, alfalfa and Brussels sprouts. Most green foods are rich sources of antioxidants and vitamins such as C and E.
Kale often ranks the highest in terms of nutritional value for a green leafy vegetable because it contains vitamins C, K and A and also contains calcium. Kale also contains folate and potassium. Collard greens have a nutritional value that is almost equal to that of kale. Collards are eaten raw as wraps for various fillings and have a very low calorific value.
Spinach has calcium, vitamins and folate. Cooked spinach is more nutritive than the raw version because heat activates the calcium in it. Lightly cooked spinach is ideal for adding to soups and one-dish meals. Broccoli is a good way to get vitamins C and A. Both the florets and stalk are good for adding to pasta or stir fry or eating raw, with a dip.
Lettuce contains large quantities of vitamin A, and the Romaine variety has the greatest nutritional value. The cruciferous vegetable cabbage in both cooked and raw forms has numerous cancer-fighting abilities and is a good source of vitamin C.