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1. Kale It contains beta carotene and other antioxidants. It is best to eat it raw.
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2. Spinach It is a popular leafy green vegetable. It is used in a variety of dishes.
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3. Cabbage These thick clusters of leaves come in various colours like green, white and purple.
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4. Romaine Lettuce It is a common leafy green and a rich source of Vitamin A.
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5. Arugula It is rich in Vitamin A, Vitamin B9 and Vitamin K. It is slightly peppery in taste.
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6. Bok Choy It contains the mineral selenium and is used in soups and stir-fry.
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7. Microgreens These are immature greens. They are filled with flavour and nutrients, and can be used as a garnish.
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8. Watercress It is an aquatic plant. It was used as a medicinal herb for centuries.
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9. Swiss Chard It is a thick stalk with dark leaves. It is rich in vitamins and minerals.
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