Carrots are a root vegetable.
The carrots root is the part that is commonly eaten and is the orange part which is a root, but carrots also do contain leafy parts at the top which are green and the green leafy part of a carrot is also edible.
While the carrot itself is a root vegetable, the green leafy top can be considered a leafy vegetable.
Carrots, which we eat is the taproot of the carrot plant that grows underground and the leafy tops are also nutritious, though they are not as commonly eaten as the carrot root.
The vegetables that are not classified as leafy vegetables are stem vegetables, fruit vegetables, bulb vegetables, flower vegetables and vegetables as well as eggplant, peas, beans and mushrooms.
Root vegetables are vegetables such as carrots, radishes, turnips, parsnips, beets and potatoes which are not classified as leafy vegetables.
Stem vegetables like celery and asparagus are also not classified at leafy vegetables.
Fruit vegetables like squash, cucumbers, peppers and tomatoes are not classified as leafy vegetables.
Bulb vegetables like garlic and onions are not classified as leafy vegetables.
Flower vegetables like artichokes, cauliflower and broccoli are not classified as leafy vegetables.
The vegetables that are classified as leafy vegetables include spinach, kale, collard greens, Romaine lettuce, Arugula, Swiss Chard, Mustard greens, Bok Choy, turnip greens, beet greens, watercress, endive and cabbage.
Leafy green vegetables have great nutritional value and health benefits.
Leafy green vegetables contain vitamins A, vitamins C and vitamins K, as well as potassium, magnesium and folate and leafy greens are also high in fiber and aids in digestion and promotes feelings of fullness.
The leafy green vegetables also are rich in antioxidants, which are compounds that help to protect the body from damage and can reduce risk of chronic diseases like cancer and heart disease.
You can also eat a large amount of leafy greens without consuming too many calories as leafy greens are low in calories.
Leafy greens are very versatile and can be used in salads, soups, stir fries, wraps and even smoothies.
You can blend leafy greens like spinach into smoothies to add a nutritional boost to the smoothies without a strong flavor.
You can stuff wraps with leafy greens, along with other ingredients like tuna, chicken or other vegetables, or chop and add the leafy greens to stir fries, with your choice of protein and other vegetables and add heartier leafy greens like collard greens and kale to stews and soups.
Or use tender leafy greens like spinach, romaine and arugula for a base or mix them with other vegetables.