In the world of global diets, green leafy vegetables are often recognised for their nutritional value and culinary flexibility. They're a staple of diets worldwide, adding colour and nutrition to dishes.

In an age where health and sustainability are increasingly becoming top priorities, cultivating leafy green vegetables isn't just a trend. It's a genuine lifestyle choice toward better health and environmental conservation.

Sustainability

But why the focus on this? For starters, the world faces challenges in balancing environmental, social, and economic considerations to sustain vegetable production and minimise impact on the planet. In urban areas, for example, sustainable methods are needed to optimise water resources.

In that sense, leafy vegetables stand out for their substantial water content, diverse nutritional profiles, and balanced human nutrition. There's an obvious sustainability trend with an emphasis on locally grown produce. Growers need to offer plants that are resilient to the ever-more unpredictable climate with heavy rainfall or harsher winters.

While many countries still import lettuce during winter months, for example, a growing share comes from local greenhouses. Iceberg lettuce, intended for consumption in northwestern Europe, could probably still be grown in Spain in the future.

Consumption

Since leafy greens are grown and consumed across nearly every continent, they have different varieties, given the unique characteristics of each geographical region. China has led the way since the turn of the 21st century. Other countries include Spain, Italy, and Greece.

According to some projections, the global production of leafy green vegetables in 2021 saw a 69% increase from the year 2000. While there have been some improvements, worldwide production and consumption are below FAO and WHO recommendations.

Leafy greens often struggle because they're perceived as low-status food and meant for rural lifestyles. There's also not as much awareness as there should be about their nutritional benefits. They're predominantly sourced locally due to storage and transportation challenges.

One thing should be clear - their nutritional value is undisputed. Let's look at some common leafy greens and why they should be essential to diets.

• Kale is a nutrient-dense vegetable packed with vitamins and minerals. A cup (21 grams) of raw kale has 68% of the daily value (DV) of Vitamin K and 22% of the DV for Vitamin C.

• A cup (30 grams) of spinach contains 16% of the DV of Vitamin A and 12% of the DV for manganese.

• A cup (47 grams) of romaine lettuce contains 40% of the DV for Vitamins A and K.

As far as consumption is concerned, the recommended daily intake of vegetables is at least 400g for adults. It helps reduce the risk of non-communicable diseases like obesity, cancer, and cardiovascular diseases.

Leafy greens are rich in nutrients and bioactive compounds known for their health benefits, including antioxidants and anticancer properties.

Dark leafy greens are linked to lower risks of type 2 diabetes, various cancers, and depression.

Here are some specific examples:

• Consumption of spinach enhances cellular antioxidant activity and elevates blood antioxidant levels. It's due to the antioxidant vitamins in vegetables.

• Leafy greens also increase the total antioxidant capacity of blood plasma, which helps fight diseases like diabetes and cancer.

• Leafy greens like kale and broccoli have Lutein, a hydrophobic carotenoid that supports neurological health, vision, and cardiovascular well-being.

Necessary for the future

The integration of leafy greens into the Mediterranean diet, for instance, dates back to the Neolithic Age. They were both sustenance and a medical resource. Leafy greens are crucial for nutrition and economic development across various regions.

In Africa, the amaranth and cowpea leaves provide essential nutrients and income for farmers. In the Middle East, traditional leafy greens like molokhia and purslane are integrated into diets.

Thanks to new sustainable farming methods like vertical and regenerative farming, there are more opportunities to grow leafy greens across different regions. At Smart Grow Farms, we're committed to helping people make healthy eating choices by encouraging sustainable farming of essential produce.