Packed with iron, calcium, and vitamins A and K, spinach is versatile and can be eaten raw in salads or cooked in various dishes like soups, stir-fries, or smoothies.
A powerhouse of nutrients like vitamins A, C, and K, as well as antioxidants and fiber, kale can be used in salads, smoothies, or baked as kale chips for a nutritious snack.
Rich in vitamins C, K, and folate, as well as fiber and antioxidants, broccoli can be steamed, roasted, or added to stir-fries and salads.
High in fiber, vitamins C and K, and antioxidants, Brussels sprouts can be roasted, sautéed, or shredded for salads.
A good source of protein, fiber, vitamins A, C, and K, green peas can be added to soups, stews, salads, or served as a side dish.
Low in calories and high in vitamins C, K, and manganese, green beans can be steamed, stir-fried, or added to casseroles and salads.
Packed with vitamins A, C, and K, magnesium, and iron, Swiss chard can be sautéed, steamed, or used as a wrap substitute.
Rich in vitamins A, C, E, and K, folate, and fiber, asparagus can be roasted, grilled, or added to salads, omelets, and pasta dishes.