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5 Underappreciated Green Vegetables You Should Be Eating

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5 Underappreciated Green Vegetables You Should Be Eating

Michelle Obama wants us to make half of our plate fruits or vegetables, it is World Vegetarian Awareness Month, and we all know how over and over vegetables are proven nutrition superheroes. But before the complaints start coming about how our green leafy friends just don’t taste good, try out some lesser known veggies and discover exactly how delicious they can be. If that’s not enough, a new study out this month says that eating green vegetables at least once a week cut participants’ risk of oral cancer by twenty percent. So eat up!

Leeks: In the same family as onions and garlic, leeks, the national vegetable of Wales, are at their peak during fall and winter. They are found primarily in soups, like our Potato Leek Soup, but can also be eaten raw in salads or sautéed. They contain flavonoids, folate, and antioxidant polyphenols, all important for cardiovascular health. Leeks are low in calories, yet one cup provides many vitamins and minerals including half the daily recommended amount of vitamin K and thirty percent of the daily value of vitamin A. Although less researched for health benefits than garlic and onions, leeks are just as beneficial and their milder taste may appeal to those who dislike garlic and onion’s strong flavor. Be sure to wash these well to remove dirt and grit hiding between the leaves.

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Read more: Diet & Nutrition, Food, Health, Vegetarian, , , , ,

By Sarah Shultz for

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3:48PM PST on Feb 13, 2015

Yummy veggies 🍆🍆🍆🍆🍆

12:46PM PST on Jan 31, 2014

good to know

12:42PM PST on Jan 31, 2014

good to know

12:39PM PST on Jan 31, 2014

good to know

3:38AM PDT on Oct 8, 2013


12:15PM PDT on Mar 10, 2013

Thanks, sharing

9:35AM PST on Feb 7, 2013

Thanks - I've been trying to incorporate more vegetables into our diet.

5:10PM PST on Jan 20, 2013

Thank you Brandi, for Sharing this!

1:22AM PST on Nov 14, 2012

I like all of those. Thanks.

12:02PM PDT on Oct 30, 2012

I never thought of parsely as a vegetable before...always as an herb.

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