1 plant / 3 categories!
1. Leafy, green cruciferous VEGETABLE
2. A small, lobe-leaved HERB
3. A delicate, pungent-smelling LEAFY GREEN
* 6- to 8-inch leaves look like radish and white oak leaves, but have a hint of red in the veins or fibrous stem channels
* Features a spicy or peppery taste
* Rich source of certain phytochemicals such as indoles, thiocyanates, sulforaphane andisothiocyanates
* Very good source of folates
* Excellent source of vitamin A
* Rich in B-complex group of vitamins such as thiamin, riboflavin, niacin, vitamin B-6 (pyridoxine) and pantothenic acid
* Good levels of vitamin C
* Excellent vegetable sources for vitamin-K
* Help benefit against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer cell growth inhibition and cytotoxic effects on cancer cells
* Studies found that vitamin A and flavonoid compounds in in green leafy vegetables help protect from skin, lung and oral cavity cancers.
* B-complex vitamins are optimum for cellular enzymatic and metabolic functions
* Helps to protect from scurvy disease, develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body
* Plays a potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity.
* Adequate vitamin-K levels in the diet help by limiting neuronal damage in the brain; thus, has established a role in the treatment of patients suffering from Alzheimer’s disease.