Green leafy vegetables are an excellent source of a number of nutrients, and this makes them a healthy choice for most people. However, the main advantage of green leafy vegetables is that they are not associated with energy as they are low in fat, protein and carbohydrate. Therefore their nutrient to energy ratio is high and eating more green leafy vegetables is not associated with an increase in energy intake, as might be the case with fruit. One of the main essential nutrients in green leafy vegetables is vitamin K, and this is the main source of the vitamin in the diet of most people. Adequate vitamin K is essential for clotting and bone formation, but has recently received attention because along with vitamin A, it may negate side effects from consuming high amounts of vitamin D. The non-essential nutrients in green leafy vegetables include a range of phytochemicals, many of which are antioxidants. Dandelion, spinach and watercress make excellent additions to salads on account of their distinctive bitter tastes.
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