Far too many establishments seem to be ignorant that there do exist more leafy green veg than just basic iceberg lettuce. If you visit a fastfood restaurant or any other low budget eating establishment, you're rarely likely to discover any variation. And sadly, the prevalent kinds of lettuce tend to be somewhat less tasty and also much less nutritious than their less common counterparts. Not surprisingly, different types of lettuce are sometimes a bit more expensive, but vegetables are one particular area in which a small bit of splurging is just about always worth the cost.

Listed here are some types of leafy green veg that you might want to contemplate introducing into your diet:

Chard: Chard is a tough leafy vegetable which is comparable in various respects to spinach, but with a far more bitter taste, shinier leaves, plus a tougher texture. Younger chard leaves are not so bitter and are sometimes added raw to salads, whilst more aged chard leaves are often sautéed to take an edge off the bitterness.

Spinach: The value of spinach as an day-to-day ingredient of one's diet should not be underestimated. Spinach is one of the few leafy green vegetables that are nutrient rich whilst not being too tough or bitter. Though possessing what many people agree to be one of the very best tastes of all leafy green veg, spinach additionally contains plenty of Vitamin A, Vitamin B, Vitamin C, Vitamin K, Iron, Calcium, and Protein. Merely introducing a few servings of spinach into your daily diet regime can really give a boost for your well-being.

Arugula: Arugula has long been a staple of Mediterranean cuisine since Ancient Roman days, but it was not cultivated in other regions of the world till fairly recently. It's quickly grown in popularity and is now cultivated in widespread areas for example Egypt, India, and California. The taste is strong and peppery, and it's frequently used as a topping added to dishes once the cooking is finished.

Bok choy: Often referred to as snow cabbage or Chinese cabbage, bok choy originally came from China but has since found its way into markets around the world. It is the sort of cabbage used in Korean kimchi, it is utilized in numerous kinds of modern Japanese cuisine, and it also goes brilliant as a replacement to cabbage in any American dish. The taste is similar to cabbage, however it has a slightly harder texture.

Kale: Kale is a really tough type of cabbage which originates in Europe and is now grown across the planet. Whilst it is hard to eat in raw form, it is certainly one of the most nutritious vegetables on this planet, containing various types of natural vitamins and nutrients along with good levels of dietary fiber and protein.

Romaine: Romaine lettuce is perhaps the 2nd most commonly utilized lettuce in the United States, after iceberg lettuce, possessing a strong presence in various kinds of salads and global cuisines. It's extremely flavorful and nutritious, and it is one of a handful of leafy green vegetables which can be cooked without wilting.

A Bonson likes writing about food particularly planning new meals and working with new ingredients. Find out more about Arthur's favorite Matfer Mandoline via the web site.