Greens refer generally to green leafy vegetables, but some definitions of greens extend to non leafy vegetables such as broccoli and cabbage. Greens are an important component of a healthy diet because they contain a range of nutrients, many of which are not present in other foods. Green leafy vegetables are a good source of magnesium, because the green colour is caused by chlorophyll which contains magnesium. Certain green leafy vegetables are also a source of alpha linolenic acid (ALA, C18:3 (n-3)), and omega-3 fatty acid that is essential in humans. Like all plant foods, green also contains high amounts of antioxidants including vitamin C, polyphenols, carotenoids and terpenoids. Together these provide significant protection from oxidative stress. Another component of greens is the vitamin content, which as well as vitamin C can also include beta carotene, vitamin E and some B vitamins particularly folic acid. The mineral content of greens is dependent on the soil quality on which they are grown, but is usually high.
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