Broccoli is high in fiber, vitamins C and K, and contains a range of antioxidants. It's a versatile vegetable that can be steamed, roasted, or added to salads.
Packed with vitamins A, C, and K, as well as folate, iron, and calcium, spinach is a versatile leafy green that can be used in salads, soups, and cooked dishes.
Kale is a nutrient-dense powerhouse, rich in vitamins A, C, and K, along with fiber, calcium, and antioxidants. It can be used in salads, smoothies, or sautéed as a side dish.
Green peas are a good source of fiber, protein, and various vitamins and minerals, including vitamin K, vitamin C, and folate. They can be added to salads, soups, or eaten as a side dish.
Green beans are low in calories and high in fiber, as well as vitamins A, C, and K. They are a popular addition to salads, stir-fries, and casseroles.
Brussels sprouts are rich in fiber, vitamins C and K, and provide antioxidants like sulforaphane. They can be roasted, steamed, or sautéed.
Cucumber is a hydrating vegetable that is low in calories. It provides vitamins K and C, as well as various antioxidants. It's commonly used in salads or as a crunchy snack.
Although technically a fruit, avocados are often considered a green vegetable due to their culinary uses. They are rich in healthy monounsaturated fats, fiber, vitamins K, C, and E, and potassium. They can be sliced and added to salads, mashed for guacamole, or used as a spread.