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Tired of Salad? New Ways to Eat Leafy Greens

Dana Hunnes, adjunct assistant professor within the department of community health sciences at the UCLA Fielding School of Public Health, was quoted by Consumer Reports in an article about how to incorporate more leafy greens into your diet.

Friday, March 30, 2018

Now that spring is here, you’re likely to start seeing more leafy greens—including lettuce, spinach, kale, and arugula—in your grocery store or at your local farmers market.

Even beyond their heart, brain, and cancer-fighting benefits, greens contain plenty of compounds necessary for overall health. “Leafy greens tend to be very high in vitamin K and folate,” notes Dana Hunnes, R.D., Ph.D., an adjunct assistant professor at the Fielding School of Public Health at UCLA. Vitamin K helps the blood to clot properly, and folate is a type of B vitamin important for cell growth.

Read more on Consumer Reports.