Knowledge Tree
leafy green vegetables
Also known as: leafy greens, green leafy vegetables, leafy green vegetables, leafy vegetables, dark green leafy vegetables
Facts (27)
Sources
Nutritional potential of underutilized edible plant species in coffee ... link.springer.com Apr 23, 2021 5 facts
claimLeafy vegetables including Amaranthus graecizans, Portulaca oleracea, and Solanum nigrum are good sources of protein and minerals, specifically calcium (Ca), iron (Fe), and zinc (Zn).
measurementAmong the identified green leafy vegetables, Amaranthus graecizans had the highest calcium content at 2065 mg/100 g dry edible portion, while Syzygium guineense had the lowest at 65 mg/100 g dry edible portion.
measurementApproximately 300 million people globally collect products from forests, including fruits, leafy vegetables, nuts, seeds, and edible oils, as reported by Bharuch and Pretty (2010) and Belcher et al. (2005).
referenceUusiku et al. (2010) reviewed the nutritional value of leafy vegetables in sub-Saharan Africa and their potential contribution to human health.
referenceGreen leafy vegetables are consumed in southwestern Ethiopia during the rainy season to bridge food shortages before staple crops are harvested, as noted by Uusiku et al. (2010).
Food Consumption Changes in The Ruler Tribal Community bioresscientia.com Feb 15, 2025 5 facts
measurement34% (141 individuals) of the Ruler tribal community consumes green leafy vegetables daily due to easier access.
measurement274 individuals within the Ruler tribal community consume green leafy vegetables two to three times per week.
measurementGreen leafy vegetables including Munna Keera, Senga Keera, Panna Keera, Sruli kerria, Managerial, Vasala Keera, and Siru kerria are consumed daily by 141 subjects and weekly (twice/thrice) by 274 subjects in the Ruler tribal community.
claimThe Ruler tribal community prioritizes the consumption of leafy greens, grains, and legumes in their diet.
referenceThe food frequency questionnaire used for the Ruler tribe study categorized food into cereals and millets, pulses and legumes, green leafy vegetables, other vegetables, roots and tubers, fruits, milk and milk products, fats and oils, sugars, meat and poultry, and snacks and miscellaneous foods.
Vernonia amygdalina: a comprehensive review of the ... frontiersin.org 2 facts
referenceIfesan B. O. T., Egbewole O. O., and Ifesan B. T. studied the effect of fermentation on the nutritional composition of selected commonly consumed green leafy vegetables in Nigeria in a 2014 paper published in the International Journal of Applied Sciences and Biotechnology.
claimOmoyeni O. A., Olaofe O., and Akinyeye R. O. (2015) analyzed the amino acid composition of ten commonly consumed indigenous leafy vegetables in South-West Nigeria.
Associations between dietary diversity and self-rated health in a ... link.springer.com Feb 28, 2025 2 facts
Dietary diversity insufficiently explains differences in prevalence of ... journals.plos.org 2 facts
claimPrevious research found that consumption of soybeans increased the risk of iron deficiency anaemia, while consumption of green leafy vegetables significantly lowered the risk.
claimA previous study in two Nigerian states found that the consumption of soybeans and edible kaolin clay was associated with an increased risk of iron deficiency anaemia among pregnant women, while the consumption of green leafy vegetables was associated with a decreased risk of anaemia.
Dietary Guidelines and Quality - Principles of Nutritional Assessment nutritionalassessment.org 2 facts
measurementThe EAT-Lancet Commission reference diet recommends a daily intake of 300 grams of total vegetables, including 100 grams of dark green vegetables (23 kcal/d), 100 grams of red and orange vegetables (30 kcal/d), and 100 grams of other vegetables (25 kcal/d).
claimThe GDR Score categorizes diet quality by assigning positive scores to the consumption of dark-green leafy vegetables, vitamin A-rich orange-colored vegetables, roots, tubers, other vegetables, vitamin A-rich fruits, citrus fruits, other fruits (including red/purple/blue fruits), legumes, nuts/seeds, and whole grains.
Ethnobotanical study of wild edible plants in Shabelle Zone, Eastern ... link.springer.com Feb 5, 2026 1 fact
claimForest ecosystems provide a diverse range of foods, including wild fruits, leafy vegetables, mushrooms, insects, and animals, which are especially important for communities affected by poverty and malnutrition.
Wild edible plants for food security, dietary diversity, and nutraceuticals frontiersin.org Nov 27, 2025 1 fact
claimWild edible plants (WEPs) are increasingly accepted as distinctive gastronomic resources in contemporary culinary practices of several Mediterranean countries, serving as a source of seasonal foods and leafy greens.
Ethnobotanical study of food plants used in traditional medicine in ... link.springer.com Nov 26, 2025 1 fact
referenceMawunu et al. (2023) analyzed the floristic diversity and socio-economic value of fruits and leafy vegetables sold in the municipality of Uíge, Angola, published in the Revue Marocaine des Sciences Agronomiques et Vétérinaires.
What is Inflammation? Causes, Effects, Treatment - Harvard Health health.harvard.edu Mar 27, 2023 1 fact
claimFoods that reduce inflammation include tomatoes, olive oil, green leafy vegetables (spinach, kale, collards), nuts (almonds, walnuts), fatty fish (salmon, mackerel, tuna, sardines), whole grains (quinoa, whole-grain bread, oatmeal), and fruits (strawberries, blueberries, oranges).
What Is Inflammation? Types, Causes & Treatment my.clevelandclinic.org Mar 22, 2024 1 fact
claimFoods that help fight inflammation include fatty fish (such as salmon), fresh fruits, leafy greens, and spices like turmeric, ginger, and garlic.
Ethnobotanical and Food Composition Monographs of Selected ... ouci.dntb.gov.ua 1 fact
referenceRaju et al. (2007) analyzed the carotenoid composition and vitamin A activity of medicinally important green leafy vegetables.
Understanding the Inflammatory and Healing Process - Myo-Fit myofittherapy.com Nov 12, 2024 1 fact
claimConsuming foods rich in antioxidants, vitamins, and minerals, such as omega-3-rich fish, berries, and green leafy vegetables, helps reduce chronic inflammation and supports tissue repair.
(PDF) Evolutionary Perspectives on Human Diet and Nutrition academia.edu 1 fact
claimGrains are high in omega-6 fatty acids and carbohydrates, but low in omega-3 fatty acids and antioxidants compared to leafy green vegetables.
Assessment of the nutritional value of a wild edible plant Scorzonera ... discovery.researcher.life Dec 1, 2025 1 fact
measurementThe ethnobotanical survey in Tungareshwar Devrai recorded 30 plant species belonging to 25 families, including 12 species consumed as leafy vegetables, 13 species used as fruits or seeds, two edible tubers, two roots, and seven species of flowers used as vegetables.