5. Cabbage
Cabbage is formed of clusters of thick leaves that come in green, white and purple colors.
It belongs to the Brassica family, along with Brussels sprouts, kale and broccoli.
Vegetables in this plant family contain glucosinolates, which give them a bitter flavor.
Animal studies have found that foods that contain these plant compounds may have cancer-protective properties, especially against lung and esophageal cancer.
Another benefit of cabbage is that it can be fermented and turned into sauerkraut, which provides numerous health benefits, such as improving your digestion and supporting your immune system. It may even aid weight loss.
SUMMARYCabbage has thick leaves and comes in various colors. It has cancer-protective properties and can be turned into sauerkraut, which offers additional health benefits.
6. Beet Greens
Since the Middle Ages, beets have been claimed to be beneficial for health.
Indeed, they have an impressive nutrient profile, but while beets are commonly used in dishes, the leaves are often ignored.
This is unfortunate, considering that they’re edible and rich in potassium, calcium, riboflavin, fiber and vitamins A and K. Just one cup (144 grams) of cooked beet greens contains 220% of the DV for vitamin A, 37% of the DV for potassium and 17% of the DV for fiber.
They also contain the antioxidants beta-carotene and lutein, which may reduce the risk of eye disorders, such as macular degeneration and cataracts.
Beet greens can be added to salads, soups or sauteed and eaten as a side dish.
SUMMARYBeet greens are edible green leaves found on the tip of beets. They’re full of nutrients, including antioxidants that may support eye health.