Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Green vegetables — Ingredient · Foodgeist
Ingredient
Green vegetables
Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other lea
Cook with Green vegetables
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.
Highlighted compounds are flavor-active · click to view molecular profile
Black crowberry
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
tolfenpyrad→ residue levels →leafy green vegetables
time: 21 days after the last applicationrisk quotient: < 100%maximum residue limit: 0.5 mg/kg
“Due to risk quotient values < 100%, the residue levels of tolfenpyrad in leafy green vegetables collected 21 days after the last application were deemed safe for consumers.”
What science says
compound effect
“other green vegetables were also found to be good sources of phylloquinone (general mean content > 100 μg/100 g)”
“PK was widely distributed in green vegetables and algae, and high amounts were found in spinach and broccoli (raw, 498 and 307 microg/100 g wet weight, respectively).”
phylloquinone (PK)→is found in→green vegetables and algae