Green leafy vegetables are high in nutrients and low in total energy, which makes them a healthy food choice. Some of the main phytochemicals present in leafy green vegetables include vitamin C, folate, carotenoids and omega-3 fatty acids. The omega-3 content of green leafy vegetables is high and the main omega-3 fat in many green leafy vegetables is alpha linolenic acid, an essential fatty acid for humans. Studies have measured the concentration of fatty acids in green leafy vegetables that are commonly available for purchase and consumption. In this regard, the total fat content of 11 selected green leafy vegetables ranged from 44 mg/100 g wet weight in Chinese cabbage to 372 mg/100 g in watercress. The alpha linolenic acid content of mint was the highest with a total value of 195 mg/100 g. The polyunsaturated fatty acid content of the 11 leafy vegetables ranged from 59 to 72 % of total fatty acids, which is very high for plant foods. Of this the omega-3 PUFA composition ranged from 40 to 62% of total fatty acids
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