Not only does it provide 100 per cent of your daily recommended intake of vitamin K; this vegetable also contains four times more beta carotene than an apple. These two components work to keep your skin looking fresh and glowing.

This plain looking green is rich in PEITC, an isothiocyanate that has been found to fight the progression of cancer and prevent DNA damage. Heat may damage the PEITC component of watercress, so just throw it into your salad bowl raw and eat to your heart’s content.

With it’s high levels of antioxidants, Romaine is packed with cancer-fighting powers. The fluffy leaves also contain high levels of folic acid, which helps to fight depression.

Just two cups of leaf lettuce provides you with 100 per cent of your daily recommended vitamin K intake, which promotes strong bones and prevents fractures and other bone damage later in life.

These small leaves are full of vitamin K as well as antioxidants to fight diseases. Some studies suggest that the aroma associated with parsley can work to curb your appetite.

One of the essential nutrients your body cannot produce is iron. But 180 grams of boiled spinach contains 6.43 mg of iron, according to the United States Department of Agriculture.

Chard contains 13 different polyphenol antioxidants, including anthocyanins, an anti-inflammatory compound that has been shown to lower insulin resistance and improve the regulation of glucose in the blood (basically fights type 2 diabetes).

A study published in The Journal of the Academy of Nutrition and Dietetics showed that out of 100 women, those who ate the most greens (like Chinese cabbage) had 13 per cent less inflammation than women who did not eat super-greens. This is due to the cabbage’s ability to deactivate certain inflammation markers throughout the body that are thought to promote heart disease.