11. Endive
Endive (pronounced “N-dive”) belongs to the Cichorium family. It’s less well known than other leafy greens, possibly because it’s difficult to grow.
It’s curly, crisp in texture and has a nutty and mildly bitter flavor. It can be eaten raw or cooked.
Just one-half cup (25 grams) of raw endive leaves packs 72% of the DV for vitamin K, 11% of the DV for vitamin A and 9% of the DV for folate.
It’s also a source of kaempferol, an antioxidant that has been shown to reduce inflammation and inhibit the growth of cancer cells in test-tube studies.
SUMMARYEndive is a lesser-known leafy green vegetable that is curly and crisp in texture. It contains several nutrients, including the antioxidant kaempferol, which may reduce cancer cell growth.
12. Bok Choy
Bok choy is a type of Chinese cabbage.
It has thick, dark-green leaves that make a great addition to soups and stir-fries.
Bok choy contains the mineral selenium, which plays an important role in cognitive function, immunity and cancer prevention.
In addition, selenium is important for proper thyroid gland function. This gland is located in your neck and releases hormones that play a key role in metabolism.
An observational study associated low levels of selenium with thyroid conditions such as hypothyroidism, autoimmune thyroiditis and enlarged thyroid.
SUMMARYBok choy is popular in China and often used in soups and stir-fries. It contains the mineral selenium, which benefits your brain health, immunity, cancer protection and thyroid health.