Green vegetables contain a large amount of vitamins and various dietary fibers essential for the human body, and are indispensable for human health. However, the nutritional value of vegetables also has a first and second place. How exactly are green vegetables ranked in terms of nutritional value?
First place for Vitamin C: Kale. Second place: Tied between mustard greens, radish tops, and bok choy.
For Chinese people, dark green vegetables are the primary source of Vitamin C. Vitamin C can boost immunity, prevent cancer, heart disease, and stroke, protect teeth and gums, and also help to whiten the skin.
First place for Lutein: Kale. Second place: Dandelion greens.
Dark green vegetables all contain lutein, a nutrient that protects vision, prevents age-related macular degeneration, and is also effective in preventing heart disease and stroke. The amount of lutein in kale is about 7 times that in spinach of the same weight.
First place for Folate: Radish tops and mustard greens. Second place: Spinach.
Folate is a key nutrient for the production and maintenance of new cells in the body and is very important for pregnant women and infants. It can also prevent heart disease, cancer, and anemia.
First place for Vitamin K: Kale. Second place: Dandelion greens.
Dark green leafy vegetables usually contain high levels of the fat-soluble vitamin K. Vitamin K is a very important clotting agent and also strengthens bones. People often think spinach is rich in vitamin K, but it still only has about one-third of the amount found in kale.