Leaf vegetable
What to Eat in Arunachal Pradesh
Leaf vegetable
Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods. Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from shortlived herbaceous plants such as lettuce and spinach. Woody plants whose leaves can be eaten as leaf vegetables include Adansonia, Aralia, Moringa, Morus, and Toona species. The leaves of many fodder crops are also edible by humans, but usually only eaten under famine conditions. Examples include alfalfa, clover, and most grasses, including wheat and barley. These plants are often much more prolific than more traditional leaf vegetables, but exploitation of their rich nutrition is difficult, primarily because of their high fiber content. This obstacle can be overcome by further processing such as drying and grinding into powder or pulping and pressing for juice.
Jalebi
Panch Phoron Taarkari
lemon pickle
Achaar
Laddu
Dal and Eggs
Green bean
Misa Mach Poora
Dal
Buttermilk
Thecha
Koat Pitha
Test your English Language
Popular Men Deodorant Brands
Myth about Alien
Benefits of Zucchinis
Benefits of Mustard Seeds
Daily Meditation can Improve your Life
Benefits of Cloves
The Most Stylish Men Ever
Harivanshrai Bachchan




