Not All Greens are Created the Same – Here are the Right Ones to Eat

4. Celery We all know celery as a crunchy, watery vegetable that tastes slightly salty and bitter, but did you know it has some great health… Trista - October 26, 2021

4. Celery

We all know celery as a crunchy, watery vegetable that tastes slightly salty and bitter, but did you know it has some great health benefits as well? According to Live Science, celery offers a good source of Vitamin K, Fiber, and potassium. Celery is mainly made of water, making it one of the worst greens to eat. Particularly when there are other options available with higher amounts of vitamins and minerals. Vitamin K is a necessary nutrient for the body that helps to control bleeding. So, if you are Vitamin K deficient, adding celery to your diet will give you 30% of your daily value. If you don’t like celery, there are plenty of other greens available to provide you with all of the necessary vitamins and minerals for your daily intake.

Celery can be eaten raw or cooked. You can also use the leaves of celery in your favorite salad! This vegetable is pretty versatile as far as vegetables go. You can add it to your favorite soups or eat it raw with peanut butter or dill dip. Celery grows wild in marshlands but can also be grown easily in your garden. The best part about celery is that when it is cooked, it retains most of its nutrients, unlike other greens. So, give celery a chance in your diet by adding it to your favorite soups, salads, and casseroles. It tastes great in chicken noodle soup, added to roasts, or even raw with some peanut butter. We’re getting towards the end of our lest! Have you seen your favorite green yet? We still have a few more to go!


3. Red Cabbage

Red cabbage is well-known for its vibrant color and uses in things like coleslaw and salads. This type of cabbage is similar to green cabbage as far as vitamins and minerals go. It’s a versatile vegetable that can be eaten grilled, raw, braised, boiled, steamed, pickled, stewed, and even sauteed. Red cabbage is grown in California, where 270,000 tons of cabbage is harvested every year. A popular vegetable for cabbage rolls and coleslaws, red cabbage has endless possibilities for usage. Do you know how red cabbage gets its color? It contains flavonoids that give it that vibrant red color. Flavonoids are a type of metabolite found in a variety of foods, such as blueberries. The specific flavonoid, in this case, is called anthocyanin, which can also be found in flower petals.

Now to get to the facts about vitamins and minerals. Red cabbage contains an excellent amount of vitamin C that goes 797% above your necessary daily intake. Its also rich in potassium, iron, magnesium, Vitamins B6 and K, and calcium. Adding red cabbage to your diet will help to reduce inflammation, maintain a healthy bone structure, and even keep your digestive system healthy. It is rich in fiber, making it a fantastic food option for those struggling with digestive concerns. This healthy veggie can also give your immune system a boost to help your body remain healthy. If you like red cabbage but you’re stumped on how to use it, there are plenty of yummy recipes available online at websites such as The Food Network, All Recipes, and A Taste of Home.


2. Kohlrabi

Also called a German turnip, kohlrabi is an interesting green from the same family as cabbage, Brussel sprouts, broccoli, and more. It tastes somewhat sweet and peppery with a mouth-feel similar to that of broccoli stems. It grows underground, similar to beets, but looks like a large, round, white ball with green stems. Kohlrabi has a high amount of antioxidants such as Vitamin C and anthocyanins, putting it in the middle of the pack as far as what you should and shouldn’t eat. Diets rich in Vitamin C have been shown to reduce the risks of premature death, diabetes, and metabolic diseases. Keep reading to learn more about kohlrabi!

Kohlrabi is also rich in fiber, making it a perfect vegetable choice for those with digestive concerns. It can be eaten raw or cooked, but most people prefer to cook it. Kohlrabi originated from Europe and grew best in cool climates with direct sunlight. If you’re interested in growing your own kohlrabi, be sure to have proper drainage as kohlrabi doesn’t do well with excessive water. Did you know kohlrabi is actually a flowering plant? That’s right! Kohlrabi grows cabbage-like leaves that often turn purple or green and has yellow flowers. It’s an interesting vegetable that often gets overlooked. There are two different kinds of kohlrabi – white and purple. Each type has its own distinct taste.


1. Sorrel

Sorrel is another type of herb plant that often gets overlooked for consumption. It’s a member of that buckwheat family, and there are over 200 different species. While some species of sorrel are invasive, others are safe to eat and offer a variety of health benefits. Sorrel grows best in grassy areas and meadows where it can get direct sunlight. You may be curious what sorrel looks like, as most people have never heard of it. Sorrel is a male and female plant. The males have yellow flowers, while the females have red flowers. Sorrel can be used in a variety of ways to make the most out of its health benefits. 

If you’re interested in adding sorrel to your diet, it’s best used in soups, stews, and teas. Sorrel is high in vitamin C and fiber, making it an excellent choice for those with digestive issues. It can help prevent illnesses and works wonderfully as a tea to help you get over an illness like a cold or the flu. Sorrel can also be used in salads to give an additional boost of nutrients. It’s often described as tasting bold with fruity and lemony flavors. Sorrel has a variety of uses in your kitchen and holds up well to cooking into soups and stews, as well as an addition to your favorite drink or salad.