Formed by dark green leafy vegetables that are a good source of vitamin A, vitamin C and calcium. It is also rich in fiber. The more intense and dark the color of the leaf, the more concentration of nutrients it contains.
Green leafy vegetables owe their color to the presence of chlorophyll. (Especially A, C, B, E and K complexes), minerals (especially calcium, iron, magnesium, potassium) and fiber. Green leafy vegetables are characterized by their phylloquinone content, the main source of vitamin K. This vitamin participates directly in the clotting of blood.