Viva Farm-Fresh Broad Beans

Green vegetables include a variety of leafy greens, cruciferous vegetables, and herbs, such as spinach, kale, broccoli, lettuce, and parsley. They are rich in nutrients and can be eaten raw or cooked.

Yes, green vegetables are highly nutritious, loaded with vitamins A, C, and K, fiber, folate, iron, and calcium. They support digestion, immunity, and overall health.

Most green vegetables should be stored in the refrigerator in a plastic bag or container. Some, like leafy greens, stay fresher when wrapped in a paper towel to absorb excess moisture.

Yes, many green vegetables can be eaten raw in salads, smoothies, or as garnishes. However, cooking some greens can enhance their nutritional value and make certain minerals more bioavailable.

Green vegetables help with digestion, support heart health, improve skin and hair quality, and provide essential nutrients that boost overall well-being.

Yes, many green vegetables contain iron, particularly dark leafy greens. However, they contain non-heme iron, which is better absorbed when paired with vitamin C-rich foods like citrus fruits.

Yes, most green vegetables can be frozen. Leafy greens should be blanched before freezing to preserve texture and nutrients. Others, like peas and broccoli, freeze well without blanching.

Green vegetables can be sautéed, steamed, roasted, boiled, or added to soups, pastas, and stir-fries. Cooking methods vary based on the type of vegetable and desired texture.

Yes, green vegetables like spinach, kale, and celery are great smoothie additions. They blend well with fruits and provide extra vitamins and fiber without overpowering the taste.

Yes, most green vegetables are low in carbohydrates and can be included in a keto diet. Leafy greens and cruciferous vegetables are particularly popular for low-carb meals.