Vegetables can be broadly classified under roots and tubers, leafy vegetables and other vegetables. In Indian culinary, green leafy vegetables are one of the most value components for their color, flavour and therapeutic value.
In general, leafy vegetables are value for their minor nutrients like vitamins and minerals. Yellow and dark green vegetables are excellent sources of vitamin A. They also serve as good source of water soluble vitamins such as thiamin, riboflavin and nicotinic acid. Green leafy vegetables are rich in calcium, iron, magnesium, vitamin C and many of the B vitamins.
The daily requirements of some of the essential nutrients like vitamins and minerals can be met very well by consuming forty to hundred grams of green leafy vegetables and sixty to hundred grams of other vegetables.
Minerals and vitamins in green vegetables
