Vegetables: Leafy Greens (spinach, kale), Root Veggies (carrots, potatoes), Calciferous (broccoli, cauliflower

Nourishing Your Body with Vegetables: Exploring Leafy Greens, Root Vegetables, and Calciferous Vegetables
Vegetables are a cornerstone of a healthy diet, offering a wide range of nutrients that support overall health. From leafy greens to root vegetables and calciferous varieties, each group of vegetables provides unique benefits and flavours that can enhance your meals.

In this post, we'll dive into three key vegetable categories—leafy greens, root vegetables, and calciferous vegetables—highlighting their health benefits and how to incorporate them into your diet.

1. Leafy Greens
Leafy greens are vegetables with edible leaves and stems, known for their high nutrient density. They are rich in vitamins, minerals, and antioxidants, making them a vital part of a balanced diet.

Spinach
Nutritional Information (per 100g of raw spinach):
Calories: 23 kcal
Carbohydrates: 3.6g
Fiber: 2.2g
Protein: 2.9g
Vitamins & Minerals: High in vitamin A, C, K, folate, iron, and calcium

FOR MORE INFO: https://tastytravelingartist.blogspot.com/2024/09/food-vegetables-leafy-greens-spinach.html