Include a portion of leafy green veg into your diet

Leafy greens are highly nutritious and are a great source of vitamins and minerals; including vitamin C, vitamin K1, folate, calcium, iron, magnesium and zinc. They are also a source of fibre. 

They may help with detoxification and digestion.

Leafy greens may help to reduce your risk of chronic diseases such as: type 2 diabetes,  heart disease and some types of cancer.

The green pigment of the plants is chlorophyll and amongst other things, it can aid in stimulating red blood cell production.

Leafy greens include:

Spinach

Kale

Collard Greens

Cabbage

Watercress

Swiss Chard

Endive

Pak Choy

Beet Greens

The different veg have additional varying benefits, so it is good to introduce a variety.

Leafy greens do contain oxalates, so it is best not to eat the varieties high in oxalates every day. The level in kale and collard greens is lower.