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Spring Greens

Technical Name : Brassica oleracea


Taste Profile

Spring greens are sweet in taste.

Usage Tips

  1. Spring greens can be added to soups and stews.
  2. They can be added at the end of stir fried dishes.
  3. Spring greens need not be chopped, they can be served as whole.


Spring greens are a type of cabbage that are looser in form. They are a cultivar of Brassica oleracea in the Acephala Group. Spring greens have soft-silky texture and fresher than hearted cabbage.

Health benefits

  • Spring greens are high in fibre and low in calories, so these greens are perfect for detoxification process.(1)
  • The dietary fibre present in spring greens helps to regulate bowel movements, lowers blood cholesterol and controls weight.(1)
  • Spring greens are excellent source of folate for pregnant women.(1)
  • These are rich in iron also that helps the cells to produce energy.(1)
  • Spring greens are a great source of calcium that helps to prevent bone loss fracture.(1)
  • These greens are also helpful to reduce the risk of breast cancer, skin cancer, lung cancer and stomach cancer.(1)

Selection Guide

Always try to choose fresh and firm leaves of spring greens. Avoid buying greens that have wilted leaves.

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”