When I read the book “Transition to Vegetarianism – An Evolutionary Step”
by Rudolph Ballantine during the 1990ies, I had been surprised by his emphasis
on dark green leafy vegetables. If you read about dark green leafy vegetables
nowadays, you find praises like:
·
nutritional powerhouses filled with
vitamins, minerals and phytonutrients
·
rich in chlorophyll
·
No. 1 food
·
brimming with fiber along with vitamins, minerals,
and plant-based substances t
·
excellent source of vitamins A C, and K
·
supplies folate and potassium
·
treasure trove of nutrients
·
containing a host of phytochemicals, such as lutein,
beta-cryptoxanthin, zeaxanthin, and beta-carotene
·
run the whole gamut of flavors
·
abundance of
carotenoids-antioxidants
·
protecting bones from osteoporosis
(vitamin K)
You might think that these people got carried away,
but the truth is, dark green leafy vegetables are of great nutritional value.
Here is a selection of dark green leafy vegetables in
alphabetical order:
·
arugula (rucola, colewort)
·
bok choy
·
broccoli
·
Brussels sprouts
·
butterhead (lettuce)
·
cabbage
·
cauliflower greens
·
chickweed (more common in Europe,
unless you plant it in your garden [Vogelmiere])
·
collard greens
·
dandelion greens
·
green leaf
·
kale (borecole, curly kale)
·
mustard greens
·
radish greens
·
red clover
·
romaine
·
rucola (arangula, colewort)
·
plantain greens
·
Savoy cabbage
·
spinach
·
turnip leaves
·
Swiss chard (mangold)
·
Watercress
Some are great for salads (raw), others are better
cooked, some could be added to smoothies. Have some each day!
Links/Referencies:
Ballantine, Rudolph M.D.: Transition to Vegetarianism – An evolutionary
step. Himalayan Institute Press, 1987.
.
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