Leaf vegetables

Leaf vegetables are plants in which the edible parts are the leaves — including spinach, lettuce, cabbage, chard, kale and Asian greens. They supply vitamins (A, C, K, folate), minerals (iron, calcium, potassium) and fibre with very few calories, forming the nutritional backbone of diets worldwide. Their large surface area, soil contact and frequent raw consumption make thorough washing essential to reduce pesticide residues and microbial contamination (E. coli, Salmonella, Listeria); growers must manage irrigation-water quality, manure use and field hygiene, and fresh-cut processors rely on chilled washing, sanitiser systems and cold-chain discipline.