Leafy Vegetables
Leafy vegetables are good sources of dietary fiber, vitamins (A, C, and B-complex), and minerals (especially calcium, iron, magnesium, and phosphorus). Dark green leaves are generally more nutritious than lighter green or yellow leaves. Some leafy vegetables contain anti-nutritive substances such as oxalic acid, nitrates, glycosides of hydrocyanic acid, and alkaloids and must be boiled to eliminate or reduce them. Many are perennial, producing food with minimal investment of labor.
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အရွကများသော ဟငးသီးဟငးရွကများမှ ဖိုငဘာ၊ ဗိုကတာမင (A၊ C နှင B ပေါငးစပ)အပြင သတတုဓာတများ (အထူးသဖြင ကယလဆီယမ၊ သံဓာတ၊ မဂဂနီဆီယမနှင ဖောစဖောရက) တို ကောငးစွာ ရရှိပါသည။ အစိမးရငရောငအရွကများသည အစိမးနုရောငအရွကများနှင အဝါရောင အရွကများထက အာဟာရကြွယဝလေရှိသည။ အချိုအရွကများတွင အာဟာရဓာတပျောကစေသာ အရာများ ဥပမာ - အောက...
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Kale is a cruciferous crop (cabbage family) grown for the leaves. Kale will withstand more heat than other Brassicas and is also tolerant of light frost, which can actually improve flavor. There are many varieties of leaf shape, color and height from a low mat of curled shoots to 2 m high. The...
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2010-09-21
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2005-04-20 Dark green leafy vegetables are good sources of vitamin A, vitamin C, riboflavin, folic acid, carotenes, iron, calcium, magnesium and potassium. DGLV are sources of trace minerals that take part in key enzymatic reactions in our body. They also are great sources of fiber. As a rule of thumb, the...
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2010-01-01 This publication shows practical ways of growing local food plants, and doing it well.
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The book encourages more Tanzanians to use local varieties of vegetables in their cooking. It describes the preparation techniques as well as the health and nutritional values of traditional vegetables. Slow Food Foundation for Biodiversity 49 pages, illustrated
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2018-10-17 Green leafy vegetables are an important source of vitamins and minerals. In areas where eating leaves is not part of the culture, leaf powder can be an important addition to the diet. We have written in the past about the positive difference that leaf powder can make in terms of nutrition. Here...
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2009-04-01 If you work in a country that is not your own, chances are you sometimes wonder about which crops to grow and promote. A good first step is to find out what is already being grown in-country. It will quickly become obvious what the staple grains are. Less apparent, and often greatly...
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2005-10-01 Vegetative propagation of Kale and Collared Greens.
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1998-12-19 A common prescription for improving nutrition, especially among children, is to promote the addition to people’s diet of dark green leafy vegetables, grown in home gardens. A tremendous variety of native tropical leaf vegetables are delicious and easy to grow, providing a regular source of...
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2018-02-22 Green Leafy Vegetables and Powders for Improved Nutrition in Honduras Member Highlight: Elioena Arauz,Artists for Soup, Nicaragua Echoes from our Network: Deep Litter System ECHO Resource Highlight: Green Leafy Vegetables Technical Note Spotlight: "Linking Smallholder Farmers to Markets"
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2012-05-20 Since 1986 Leaf for Life has worked in Bolivia, Brazil, India, Ecuador, El Salvador, Mexico, Nicaragua, Swaziland, the United States, and throughout the world to combat malnutrition with green leaves. We use the principles of applied ecology to show people how to make the most of green leafy...
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1979-01-01 The effects of physical and environmental factors on the yield of Grand Rapids lettuce grown in a Controlled Environment Plant Growth unit are presented.
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1976-01-01 This study on the amaranth, the principal leaf vegetable of hot regions, is based on experience in tropical horticulture in Ivory Coast from 1965 to 1968 and in Dahomey from 1968 to 1973.
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2021-10-04 Consider growing kale if you are looking for a nutritious, leafy vegetable that you can easily incorporate into your garden and eat in a variety of ways. Kale (Brassica oleracea var. acephala) is in the same family of plants as cabbage, broccoli, and collards. Kale is a low-calorie food high in...
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2024-04-01 Jute mallow (Corchorus olitorius) is used for fiber but is also an edible annual leafy green. The ‘Thai’ variety is shorter, has more branching, and has more tender, smaller leaves compared to varieties used primarily for fiber.
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2023-01-01 This book is designed as a simple introduction to the more common leafy greens and vegetablesof Vietnam. It is hoped people will take greater pride and interest in these plants and become confident and informed about how to grow and use them. Many of the local food plants that occur in every...
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