Chlorophyll is the responsible pigment for green color. Some nutritional characteristics: Dark green leafy vegetables are characterized by their high contain of Calcium, Iron, Folate (vitamin B9) and vitamin K (responsible for blood coagulation). Broccolis, Brussels sprouts and green beans are, also, rich in Calcium. Lentils and peas are a source of proteins. And, avocados are a good source of vitamin E and essential fatty acids, like extra virgin olive oil.
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