Leafy green vegetables are a diverse group of vegetables known for their vibrant green color and abundance of nutrients.

As part of a healthy diet, vegetables in general offer a wealth of health benefits, including supporting the immune system, and reducing the risk of chronic diseases like type 2 diabetes, heart disease, and certain types of cancer.

Here are five different types of leafy greens to consider adding into your daily meals.

1. Swiss chard

Swiss chard is in the same family as beets, says Cheryl Mussatto, a clinical dietitian at Cotton O’Neil Diabetes and Endocrinology Clinic in Topeka, Kansas.

Swiss chard is especially rich in vitamin K, an important nutrient involved in blood clotting and bone health. One cup of raw Swiss chard provides 299 mcg of vitamin K, meeting 249% of the vitamin's daily value. Swiss chard also provides 12% of the daily value of vitamins A and C, both important for supporting immune health.

Swiss chard is best from spring through fall. Enjoy Swiss chard raw in salads and sandwiches, or cooked by boiling, sauteing, braising, or adding to soups, casseroles, and stir-fries.

2. Kale

One cup of raw kale provides 80 mcg of vitamin K and 19 mg of vitamin C. Kale also offers 8% of the daily value of manganese, a mineral involved in several bodily functions including energy production, bone health, and reproduction.

Like turnip greens, kale is best from October through early spring. While kale is a popular leafy green for salads, its bitterness can be off-putting to some. To temper this bitterness, try incorporating sweetness into your kale salad with the addition of chopped apples or dried fruit, advises Mussatto.

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