Six Kinds of Leafy Green Veg All Cooks Must Know About

Foods & DrinksFood

  • Author Arthur Bonson
  • Published April 19, 2011
  • Word count 515

Too many establishments seem ignorant that there are more leafy green vegetables than just plain iceberg lettuce. If you visit a fastfood establishment or some other low cost eating establishment, you are almost never likely to discover any variation. And sadly, the standard kinds of lettuce are more likely to be somewhat less tasty and additionally less nutritious than their less common counterparts. Naturally, other kinds of lettuce are sometimes a little more expensive, but vegetables are one particular area in which a small bit of extravagance is virtually always worth the cost.

Listed here are some varieties of leafy green veg that you may want to contemplate adding into your food plan:

Chard: Chard is a tough leafy vegetable which is comparable in many respects to spinach, but with shinier leaves, a far more bitter flavor, along with a tougher texture. Younger chard leaves are not so bitter and are frequently added uncooked to salads, whilst more aged chard leaves are sometimes sautéed to take an edge away from the bitterness.

Spinach: The value of spinach as an every day element of one's diet should not be underestimated. Spinach is one of the few leafy green vegetables which are nutrient rich without being too tough or bitter. Though possessing what many people agree to be one of the best tastes of all leafy green vegetables, spinach additionally includes tons of Protein, Calcium, Iron, Vitamin A, Vitamin B, Vitamin C, and Vitamin K. Simply adding a few servings of spinach into your everyday food plan could really give a boost for your well-being.

Arugula: Arugula has been a staple of Mediterranean cuisine since Historic Roman days, however it was not cultivated in other areas in the world till relatively recently. It's rapidly grown in reputation and is now cultivated in widespread locations including California, Egypt, and India. The flavor is powerful and peppery, and it's often applied as a topping added to dishes when the cooking is finished.

Kale: Kale is a really tough form of cabbage that originates in Europe and is now grown throughout the world. Whilst it's difficult to consume in raw form, it's certainly one of the most nutritious vegetables on this planet, containing a great number of nutrients and natural vitamins as well as good levels of protein and dietary fiber.

Bok choy: Sometimes known as Chinese cabbage or snow cabbage, bok choy originally came from China but has since found its way into markets around the world. It is the sort of cabbage used in Korean kimchi, it is used in quite a few sorts of modern day Japanese cuisine, plus it also goes superb as a replacement to cabbage in any American meal. The flavor is much like cabbage, however it has a slightly harder texture.

Romaine: Romaine lettuce is probably the second most commonly utilized lettuce within the United States, right after iceberg lettuce, possessing a powerful presence in numerous types of salads and international cuisines. It's highly flavorful and healthy, and it's one of the few leafy green vegetables which can be cooked without wilting.

Arthur Bonson loves writing about food specifically preparing new meals and working with new ingredients. Take a look at Arthur's favorite Mandoline Slicer at the web site.

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