Leafy vegetables are ideal for weight management as they are typically low in calories.
They are useful in reducing the risk of cancer and heart disease since they are low in fat, high in dietary fiber, and rich in folic acid, vitamin C, potassium and magnesium.
Studies showed that an increment of one daily serving of green leafy vegetables, lowered the risk of cardiovascular disease by 11 percent.
The high level of vitamin K in greens makes them important for the production of osteocalcin, a protein essential for bone health.
Green leafy vegetables are rich in beta-carotene, which can also be converted into vitamin A, and also improve immune function.