Leafy vegetables. Many locals simply call them “greens”.
Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens, or salad greens, are plant leaves eaten as a vegetables, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.
“Most people, especially the young, think it’s a diet for the elderly and sick while others think they are some type of bitter grass, overlooking their medicinal values,” she says.
Leaf vegetables are typically low in calories and fat and high in protein per calorie,dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.
Although many people tend to ignore them, these ‘greens’ have a high nutritional value that helps to improve the immune system in a number of ways.
Greens, most especially, has a high mineral concentration, including calcium which helps in boosting strength and development of bones in the human body.
Leafy vegetables should be a regular feature on their plates. They contain an element that suppresses appetite, preventing one from snacking between meals thus leading to weight loss.
Good for your hair
For healthy and good looking hair, you can squeeze the juice from the leaves and apply it to your hair after shampooing to strengthen your hair more and prevent hair loss.
These greens contain a rare amino acid called lysine that the body cannot produce naturally. This increases the calcium intake that prevents hair from falling off, strengthening follicles plus avoiding male pattern baldness.
You can even cut the leafy part into small pieces, add a little oil then fry them.
To spice it up a bit, sprinkle a little salt when almost ready.