Benefits:

	Leafy green vegetables pack a powerful punch for fighting disease.
	They’re full of vitamins and minerals and are rich in fibre, which can lower cholesterol and blood pressure.
	Some, like collards and kale, are high in calcium, which helps keep teeth and bones strong and reduces the risk of developing osteoporosis.

Green vegetables include:
Kale - Spinach - Artichokes - Asparagus - Green beans - Broccoli - Brussels sprouts - Green cabbage - Cucumbers - Lettuce - Green onions - peas - Zucchini.

Each colour contains different plant nutrients and specific health benefits. Try and include as many in your diet as you can. Remember that frozen vegetables retains the majority of its nutritional value, and is a good alternative if you’re too busy to shop for fresh or to use when certain foods are out of season.