Leafy greens

One of the most sustainable foods we consume is leafy greens. Leafy greens are vegetables we consume often because it is one of the best environmentally friendly foods with lots of nutrients. There are different types of leafy vegetables. 

They are lettuce, spinach, kale, cabbage, and Bok Choy. Other leafy vegetables include broccoli, watercress, arugula, radicchio, and microgreens. Leafy greens are rich in Vitamins A, C, E, and K. Vegetables like broccoli, bok choy, and mustard contain B vitamins and potassium. Leafy vegetables are rich in carotenoids and antioxidants that protect the cells and block cancer cells in their early stages. They also have high quantities of fiber, iron, magnesium, and calcium. 

Leafy vegetables are the most sought-after food in the food system because they have low quantities of carbohydrates, sodium, and cholesterol. Consuming these vegetables protects human health from heart disease, stroke, and cancer. The high levels of B vitamins improve your heart health and prevent certain congenital disabilities. 

Osteoporosis is a bone disease that occurs when bone mineral density and mass are reduced. It also refers to the change in the structure and strength of the bone. Vitamin K helps protect the bones in the body from osteoporosis and prevents the occurrence of inflammatory diseases.

The fresh produce helps reduce bloating and relieve stress. Consuming any of the leafy vegetables supports your gut health and immune system. These are sustainable foods to include in your diet to ensure you're eating sustainably. Green vegetables are a staple in vegan diets.