As the air we breathe grows more and more polluted every day, there is an increasing need to consume green vegetables. The majority, if not all, green vegetables provide all of the water-soluble or fat-soluble vitamins and minerals that are needed each day. Even some of them provide higher levels of calcium, protein, and other nutrients than milk, meat, or other foods. The greatest thing is that all veggies are completely free of cholesterol, contain a huge amount of antioxidants, little to no fat, and fiber.

Naturally, depending on what is available where you are, certain veggies are easier to acquire than others. You should try each one to guarantee that the goodness is dispersed throughout your body and to experience a variety of flavors. The eight top-notch green veggies on this list may be obtained in your garden or at any local grocery shop.

Super Green Vegetable list

1: Microgreens

Microgreens are essentially young, immature vegetables that were planted and harvested 1 to 3 inches or within 1 to 2 weeks after sowing. These microgreens not only have different species-specific scents and textures, but also up to six times as much vitamin, mineral, and antioxidant content as their mature counterparts. may be used the same as a typical green can in salads, soups, sandwiches, and baked goods.

2: Spinach

The most leaves of any green vegetable, spinach is well-known for possessing a lot of vitamins, minerals, and beneficial phytonutrients. Spinach has a number of benefits, including as improving memory and concentration, treating macular degeneration, maintaining liver function, regulating blood pressure, boosting metabolism, and helping with weight loss. The best feature is that this veggie just tastes fantastic, unlike some others (Kale comes to mind). Fresh or cooked spinach may be consumed. It can also be prepared and used to soup, spaghetti, lasagna, smoothies, juices, and pan-fried foods.

3: Kale

Because it is a low-calorie vegetable with more iron than steak, more omega 3 than oil, and more calcium than milk, kale is the most popular item on any list of healthy green foods. Like any ultra green leafy vegetable, kale is packed with fiber, antioxidants, anti-inflammatories, and other vitamins.

The main drawback of eating fresh kale is its bitter taste, which deters most people, even adults. Kale is similarly impressive once you get beyond the challenge of recognizing that eerie dark green. Sauté or steam the kale leaf briefly to minimize its bitter flavor. To make crunchy kale chips while maintaining all the benefits, dry or roast the kale.

4: Artichoke

One of the greatest vegetables for lowering the risk of breast cancer, cleansing the body, using antioxidants to combat free radicals, and preventing aging. It also contains significant amounts of vitamins, fiber, and iron. Almost all supermarkets regularly offer artichokes, either as fresh veggies or in pickle jars. Their dried form, which is widely used for infusion and tea, may also be found. Artichoke hearts may be steamed, boiled, roasted, or stir-fried. They are both scrumptious and good for your body.

5: Broccoli

Broccoli looks like a flower when it is raw, but when it is cut into slices, it looks like a tree stem. Due to its high content of folates, fiber, and other nutrients, broccoli can reduce the risk of a number of health disorders, including as obesity, diabetes, heart disease, cancer, and chronic illnesses. Unlike many other leafy green vegetables, broccoli doesn’t have a strong flavor. It may be prepared in a variety of recipes, including soup, salad, raw appetizers, and even as a meat replacement (as in plant-based sushi). Broccoli that has been blanched is used to make a delicious soup. If your youngster is hesitant to ingest additional green calories, use these products as stuffing.

6: Arugula

Arugula, like many other green vegetables, improves eye and heart health while also helping with weight loss, digestion, and diabetes prevention. Due to its powerful peppery flavor, arugula is widely used as a pasta topping or in salads. After being dried or crushed, arugula may be used as a herb and spice to a variety of dishes.

7: Edamame

Because it is an excellent source of protein, iron, calcium, and vitamin C, this young kind of soybean may be a complete value for your vegetarian meal or plant-based diet. You may eat edamame as a standalone snack or together with other dishes like soup or salad. Edamame is really a frequently used element in Japanese appetizer bowls.

8: Watercress

One of the best forms of leafy watercress is widely recognized for containing more iron than spinach, more calcium than milk, and more folate than a banana. It also has more vitamin C than an orange. Watercress also contains vitamins A, B6, B12, magnesium, phosphorus, phytonutrients that fight cancer, and a ton of fiber. Your body will benefit from consuming watercress if you want to avoid cancer, maintain good bone health, have a healthy pregnancy, reduce stress, and avoid colds and the flu.

9: Okra

In addition to being rich in fiber and vitamins A, B, C, E, and K, okra shines as one of the sugar level controllers for diabetes in many countries. By just roasting the seeds, okra has really been utilized as a diabetic therapy in Turkey. Okra is also said to improve immunity and be helpful for lowering stress and tiredness. Okra has the benefit of tasting very excellent whether it is boiled, steamed, or roasted. It may also be used in salads, buns, baked products, BBQ, and soups.

Read more: 6 Benefits Of Kale For Health And Fitness