Green Vegetables | List of Green Vegetables With Description

Green Vegetables: Many green vegetables around us provide us with comprehensive varieties of nutritional elements and can be added to our diet. Green vegetables can help us have a balanced diet that provides us with the necessary nutrients and helps with the immune system, antibodies, etc., inside our body.

Green vegetables are precisely what they sound like. Green vegetables are what they’re called. The benefits of green vegetables are unparalleled. Here is a list of green vegetables for you to go through, along with their description. This list consists of green vegetable names with pictures to help you understand and recognize them. Add these to your diet to lead a healthy lifestyle.

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List of Green Vegetables

• Names of Green Vegetables
• Description of the Green Vegetables

Names of Green Vegetables

• Artichoke
• Arugula
• Asparagus
• Beet Greens
• Bitter Gourd
• Bok Choy
• Broccoli
• Brussels Sprouts
• Cabbage
• Calabash
• Celery
• Chayote
• Collard Greens
• Coriander
• Cucumber
• Edamame
• Endive
• Grape Leaves
• Green Bean
• Green Capsicum
• Green Chili pepper
• Green Pumpkin
• Kale
• Kohlrabi
• Leek
• Lettuce
• Microgreens
• Mint
• Okra
• Pea
• Perilla
• Ridge Gourd
• Romaine Lettuce
• Snake Gourd
• Spinach
• Swiss Chard
• Turnip Greens
• Watercress
• Zucchini

Description of the Green Vegetables

Artichoke

Artichokes are a fascinating little vegetable that carries a high concentration of antioxidants within their leafy bodies. They aid in anti-ageing and have been associated with a lower risk of breast cancer in developing women.

Arugula

Arugula is high in vitamin A, which helps maintain healthy organ function, and vitamin C, which helps strengthen the immune system while lowering inflammation. The peppery greens also contain calcium, which helps protect bones and teeth and lesser levels of folate, iron, vitamin K, copper, zinc, and magnesium.

Asparagus

Asparagus has the highest glutathione content of any fruit or vegetable. This antioxidant is vital in preventing certain cancers and illnesses, food metabolism, and the regulation of DNA and protein synthesis.

Beet Greens

Beet greens are nutritious as they are high in Vitamin K, copper, manganese, iron, and calcium. Still, they are also excellent for losing weight because they have no saturated fat or cholesterol.

Bitter Gourd

Bitter gourds are a fantastic source of iron and fibre and a plentiful supply of potassium, which can help to balance fluid levels in the body. The gourds also have antioxidants, including vitamins A and C and magnesium, phosphorus, zinc, and quinine, which gives the vegetable its bitter taste.

Bok Choy

Bok choy is very high in vitamins A and C, which are antioxidants that can help protect the immune system and heal cell damage. It also has B6, K, and E vitamins, magnesium, potassium, iron, manganese, and calcium.

Broccoli

Broccoli is high in vitamin C, that helps to improve the immune system, increase collagen formation, and reduce inflammation. The vegetable is also high in vitamin K, which aids in wound healing and antioxidants, which help eliminate free radicals, fibre, which stimulates digestion, and lower levels of vitamin A, potassium, folate, and phosphorus.

Brussels Sprouts

When mature, Brussels sprouts have compact rounded leaves that are tightly connected into individual spherical-shaped heads. Their leaves range in colour from sea green to fern green, with some types having flushed violet crimson tips. They have earthy tastes and the bittersweetness of cabbage.

Cabbage

Green cabbage is high in dietary fibre, vitamins C and K, and B-complex vitamins. It also contains potassium, folate, and the minerals calcium, iron, magnesium, and phosphorus.

Calabash

Calabash is low in calories and high in vitamin C, folate, calcium, iron, zinc, and B vitamins. It is also pretty high in fibre and is thought to aid in digestion.

Celery

Celery features broad, parsley-like green leaves and thick, juicy, ribbed stalks that come together at a joint base above the root. Its flesh is very juicy and crisp, with a little salty flavour. Although celery is most commonly utilised for its stalks, its leaves are also edible and robust.

Chayote

Chayote is crisp and mild, with a somewhat sweet flavour and faint cucumber undertones. The Chayote fruit is only one of its edible components; its tendrils, blossoms, and roots are all eaten. Chayote is high in vitamin C, B-6, folate, dietary fibre, and potassium.

Collard Greens

Collard greens have anti-inflammatory qualities due to Omega-3 fatty acids and Vitamin K. They also include the antioxidants beta carotene, vitamins C and E, and detoxifying glucosinolates, which are being researched for their unique ability to prevent cancer and cardiovascular disease.

Coriander

Coriander is a soft, leafy plant that you can eat whole. Coriander is high in vitamins A, C, and K, as well as iron and manganese. It also contains antioxidants as well as antimicrobial compounds.

Cucumber

Cucumbers are high in vitamins K, A, and C and folic acid, potassium, and silica, a trace mineral that helps strengthen connective tissue.

Edamame

Edamame’s soybeans are regarded as a complete protein, which means they contain all of the essential amino acids required to sustain the human body. Calcium, vitamins C and E, fibre, phosphorus, magnesium, potassium, and manganese are also included in the beans.

Endive

Endive contains thiamin, potassium, calcium, magnesium, vitamins B6 and C, folate, and copper. It also has inhibin, which is responsible for the bitter taste of the leaves and an appetite stimulant and digestive help.

Grape Leaves

Grape leaves are soft and flavorful, with a subtle lemony, green, and acidic flavour. Fibre, calcium, iron, antioxidants, vitamins A, C, E, K, potassium, and magnesium, are all found in grape leaves.

Green Bean

Green beans are very high in vitamins C and K, as well as fibre and copper. The beans also contain vitamin A, which helps maintain healthy organ function; calcium, which helps protect bones and teeth; potassium, which helps to balance fluid levels; and trace amounts of iron, magnesium, phosphorus, and vitamins B1 and B2.

Green Capsicum

Green capsicum has a crisp, fragrant, green flavour that is less sweet and almost bitter than the other coloured types. Green capsicums are high in vitamin C, A, B6, and K, potassium, folic acid, fibre, and beta-carotene.

Green Chili pepper

Green chile peppers are very high in vitamins A, C, B, and E and potassium and calcium. The peppers also contain capsaicin, a chemical substance that causes the brain to perceive heat or spice.

Green Pumpkin

Green pumpkin is smooth and fine-textured when cooked, with a mild, sweet, and nutty flavour akin to butternut or acorn squash. Green pumpkin is high in vitamins A and C and specific B vitamins, thiamine, riboflavin, fibre, and beta-carotene.

Kale

Kale is pretty high in antioxidants and vitamins A, E, K, and B, particularly folate. It contains a significant quantity of protein, iron, and vitamin C compared to other leafy greens. It’s also high in fibre and has more calcium than a cup of milk, gramme for gramme.

Kohlrabi

Green kohlrabi is substantial in vitamin C and fibre, as well as a good source of potassium. The nutrient-rich stem is also high in phosphorus, magnesium, calcium, and iron.

Leek

Leeks are high in vitamins B6 and K, as well as iron, manganese, and fibre. Leeks are high in folate, which is advantageous to women, particularly during pregnancy.

Lettuce

Green leaf lettuce is crisp and, depending on the variety, has a sweet or bitter odour when the stalk is scraped. The leaves have a moderately sweet or semi-bitter flavour as well. Vitamins A, C, K, and folate are all found in green leaf lettuce.

Mint

Mint is pretty high in vitamins A and C, as well as manganese, a trace mineral. Mint is regarded for its aromatic oil’s medicinal and therapeutic benefits and is a popular culinary herb.

Okra

Okra pods are high in dietary fibre and a mucilage material that is thought to ease digestion. Okra, like Kiwi fruits, is firm in Vitamins K and C, manganese, and folate.

Pea

Peas are second only to lima beans as a fresh vegetable source of protein. A three-fourths cup serving has roughly 100 calories, more protein than a tablespoon of peanut butter or an entire egg, and less than half a gramme of fat.

Perilla

Perilla leaves have a strong scent and a grassy, herbaceous flavour with mint, basil, and anise hints. Perilla leaves are a high-nutrient herb that contains calcium, phosphorus, iron, and vitamins A, K, and C.

Ridge Gourd

Ridge gourd is high in vitamin C and a good source of dietary fibre, calcium, and vitamin A. Iron and protein are also found in the ridged gourd.

Romaine Lettuce

Romaine lettuce is high in dietary fibre, vitamins A, C, and K, and thiamin, folate, iron, potassium, and manganese. Riboflavin, vitamin B6, calcium, magnesium, phosphorus, and copper are also abundant.

Snake Gourd

Iron, magnesium, potassium, manganese, vitamins A, B, and C, fibre, calcium, and phosphorus are all found in snake gourds.

Spinach

Spinach is an excellent source of antioxidants, with four times the beta carotene of broccoli. Its high lutein content lowers cholesterol and improves eye health. Carbohydrates, protein, fibre, vitamin A, vitamin C, calcium, iron, and folic acid are also found in spinach.

Swiss Chard

Green Swiss chard is high in potassium, iron, vitamins A and C, calcium, and fibre. One cup cooked chard contains around 35 calories.

Turnip Greens

Turnips are high in vitamin C, which helps to improve the immune system, reduce inflammation, and increase collagen formation. The roots are also high in fibre, which helps control digestion; copper, which helps maintain normal metabolism; manganese, which helps to form connective tissue; potassium, which helps to balance fluid levels; and have low levels of phosphorus, calcium, iron, and folate.

Watercress

Watercress is high in vitamin K and vitamins A, C, and E, iron, magnesium, nitrate, phosphorus, riboflavin, potassium, and calcium.

Zucchini

Zucchini squash is a low-calorie meal that contains about 94 per cent water. They also contain vitamin A, vitamin C, calcium, and iron. It has a sweet summer squash flavour with black peppercorn subtleties and nutty undertones.