Leafy vegetables refer to vegetables with tender leaves and petioles of plants as edible parts. The leafy vegetables include Chinese cabbage, cabbage, Brussels sprouts, kale, purple cabbage, Chinese cabbage, green vegetables, cabbage, lettuce, leek, leek, garlic bolt, celery, spinach, Gracilaria lemaneiformis, lettuce, spinach, chrysanthemum, amaranth, sauerkraut, tribute, kale, mustard and kale.