Center for Young Women's Health

Dark Green Leafy Vegetables

 

Remember

  • Dark leafy vegetables are good sources of vitamins and minerals such as vitamin A, C, and K.
  • Teenage girls should aim to eat 3 cups of dark green vegetables a week or ½ cup everyday.

Dark green leafy vegetables are good sources of many vitamins (such as vitamins A, C, and K and folate) and minerals (such as iron and calcium). They're also great sources of fiber. Research studies suggest that the nutrients found in dark green leafy vegetables may prevent certain types of cancers and promote heart health. It's recommended that teens eat 3 cups of dark green vegetables per week, or about ½ a cup every day.

 

Your body needs a little dietary fat to absorb some of the vitamins found in dark green leafy vegetables. Add a bit of oil (such as olive or canola oil) or salad dressing to your dark green leafy vegetables to make sure your body absorbs all of the vitamins you eat.

 

What are some examples of dark green leafy vegetables and the best way to eat them?

Arugula has a peppery taste and is rich in vitamins A, C, and calcium. Arugula can be eaten raw in salads or on sandwiches, or added to stir-fry, soups, and pasta sauces.

 

Broccoli has both soft florets and crunchy stalks, and is rich in vitamins A, C, and K, folate, and fiber. Broccoli can be eaten raw, steamed, sautéed, or added to a casserole or soup.

 

Collard Greens have a mild flavor and are rich in vitamins A, C and K, folate, fiber, and calcium. The best way to prepare them is to boil them briefly and then add to a soup or stir-fry. You can also eat collard greens as a side dish. Just add your favorite seasoning and enjoy!

 

Dandelion Greens have a bitter, tangy flavor and are rich in vitamin A and calcium. They are best when steamed or eaten raw in salad.

 

Kale has a slightly bitter, cabbage-like flavor and is rich in vitamins A, C and K. Kale is tasty when added to soups, stir-fries, and sauces.

 

Mustard Greens have a peppery or spicy flavor and are rich in vitamins A, C, and K, folate, and calcium. They are delicious when eaten raw in salads or in stir-fries and soups.

 

Romaine Lettuce is a nutrient-rich lettuce that is high is vitamins A, C, and K, and folate. It's best when eaten raw in salads, sandwiches or wraps.

 

Spinach has a sweet flavor and is rich in vitamins A and K, folate, and iron. Spinach tastes great eaten raw in salads or steamed. Try adding spinach to an omelet.

 

Swiss Chard tastes similar to spinach and is rich in vitamins A, C, and K, potassium, and iron. It's best stir-fried, added to sauces, or eaten raw in salads.

 

Quick and Easy Recipe Ideas:

 

Dark green vegetables are very tasty and easy to add to your daily meals. Look for them at your local grocery store and try some of these recipes!

Fiber Content for Dark Leafy Greens
½ Cup Serving Fiber
Arugula 0.2 grams
Chicory 3.6 grams
Collard Greens 0.6 grams
Dandelion Greens 1 grams
Kale 0.7 grams
Mustard Greens 0.9 grams
Spinach 0.3 grams
Swiss Chard 0.3 grams

 

Remember: Try to include ½ a cup of dark green leafy vegetables in your day for a tasty way to get lots of vitamins and minerals.

 

Written and reviewed by the CYWH Staff at Boston Children's Hospital

 

Updated: 12/10/2012

 

Related Guides:

Healthy Eating

Healthy eating is a way of balancing the food you eat to keep your body strong, energized, and well nourished...

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