Green Vegetables

Green Vegetables

 

vegetables used for food while still green (fresh or canned). They include onions (tips), lettuce, spinach, dill, rhubarb, sorrel, and other rapidly growing leafy vegetables; sometimes radishes are included in this category. Green vegetables contain a large quantity of valuable vitamins and minerals and taste very good. They ripen early and demand fertile and moist soil. Green vegetables are grown in both open (winter, late fall, and early spring crops) and sheltered soil. They do not require much heat and grow well at 12°-15°C. They easily tolerate frosts from −3° to −5°C. In southern regions, fresh green vegetables can be grown all winter in unsheltered soil.

References in periodicals archive ?
If your diet contains lots of leafy green vegetables you're more likely to retain your memory in old age.
Kubasu, 32, is a traditional vegetables farmer who grows a variety of green vegetables such as night shade, amaranth and pumpkin leaves among others.
AGAIN, individuals have a new reason to eat leafy green vegetables every day.
Serves 2 10 minutes Ingredients | 1 can green or brown lentils (400g), rinsed and drained | 1 bag of spinach (or salad leaves of your choice) | 2 large handfuls of green beans | 2 large handfuls of tenderstem broccoli | 2 large handfuls of asparagus | 1 pink grapefruit, peeled and sliced lengthways | Salt and pepper For the dressing | 1 tbsp tahini | 1 tbsp olive oil | 2 tbp water | Salt and pepper | The juice of half a lemon Method Steam or boil the green vegetables (apart from the spinach) for 5-6 minutes, then drain and set aside to cool.
The former chief minister is wielding a frying pan and ladle to cook green vegetables.
According to a study by researchers at Rush University Medical Centre in Chicago, eating one serving of leafy green vegetables a day may aid in preserving memory and thinking skills as a person grows older, though cognitive abilities naturally decline with age.
Students from Shafallah Center and Rawdat Al Quraan schools spent their mornings at the festival -- studying and admiring Qatar's home produce of fresh flowers, ornamental plants, green vegetables and fresh milk besides honey and other products on display.
Sources: Nuts, seeds, leafy green vegetables, whole grains, and legumes.
Weight-control benefits were greater for fruits than vegetables, and strongest for certain types of produce: berries, apples, and pears, citrus fruits, tofu, and soy, cruciferous vegetables such as cauliflower, broccoli, and Brussels sprouts, and leafy green vegetables.
Green vegetables are a good source of folic acid Every year, 900 pregnancies are affected by NTDs, and it's estimated that more than 70% of these could be prevented by folic acid supplementation.
Leafy green vegetables such as spinach and kale contain iron and nitrates that help deliver oxygen to the muscles, while many vegetables, including carrots, are a great source of Vitamin A.