Spring greens, raw

Spring greens are leafy green vegetables from the cabbage family. The figures here describe them raw, with the main ribs and stems removed. They provide vitamins and minerals, including vitamin C, vitamin A, folate and calcium. Per 100g, they contain 180mg of vitamin C, 438µg of vitamin A (retinol equivalent), 92µg of folate and 210mg of calcium.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Folate is needed for normal blood cell formation, while calcium helps maintain bones and teeth. Cooking can change the nutrient content, so these raw values may not reflect cooked spring greens. Full nutrient figures are provided in the tables below.