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inach, as an example of a leaf vegetable, is low in calories and fat per calorie, and high in dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.[1] The vitamin K content of leaf vegetables is particularly high, since these are photosynthetic tissues and phylloquinone is involved in photosynthesis.[2] Accordingly, users of vitamin K antagonist medications, such as warfarin, must take special care to limit the consumption of leaf vegetables.[3] Preparation Large pot of collard greens being prepared on a US Navy ship If leaves are cooked for food, they may be referred to as boiled greens. Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw. Leaf vegetables stewed with pork is a traditional dish in soul food and Southern U.S. cuisine. They are also commonly eaten in a variety of South Asian dishes such as saag. Leafy greens can be used to wrap other ingredients into an edible package in a manner similar to a tortilla. Many green leafy vegetables, such as lettuce or spinach, can also be eaten raw, for example in sandwiches or salads. A green smoothie enables large quantities of raw leafy greens to be consumed by blending the leaves with fruit and wa











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<span style=3D"color:#FFFFFF;font-size:10px;">inach, as an example of a lea=
f vegetable, is low in calories and fat per calorie, and high in dietary fi=
ber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.=
[1]

The vitamin K content of leaf vegetables is particularly high, since these =
are photosynthetic tissues and phylloquinone is involved in photosynthesis.=
[2] Accordingly, users of vitamin K antagonist medications, such as warfari=
n, must take special care to limit the consumption of leaf vegetables.[3]

Preparation

Large pot of collard greens being prepared on a US Navy ship
If leaves are cooked for food, they may be referred to as boiled greens. Le=
af vegetables may be stir-fried, stewed, steamed, or consumed raw. Leaf veg=
etables stewed with pork is a traditional dish in soul food and Southern U.=
S. cuisine. They are also commonly eaten in a variety of South Asian dishes=
 such as saag. Leafy greens can be used to wrap other ingredients into an e=
dible package in a manner similar to a tortilla. Many green leafy vegetable=
s, such as lettuce or spinach, can also be eaten raw, for example in sandwi=
ches or salads. A green smoothie enables large quantities of raw leafy gree=
ns to be consumed by blending the leaves with fruit and wa</span>
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