AUTHOR=Edelman Marvin , Colt Monica 

TITLE=Nutrient Value of Leaf vs. Seed

JOURNAL=Frontiers in Chemistry

VOLUME=4

YEAR=2016

URL=https://www.frontiersin.org/journals/chemistry/articles/10.3389/fchem.2016.00032

DOI=10.3389/fchem.2016.00032

ISSN=2296-2646

ABSTRACT=<p>Major differences stand out between edible leaves and seeds in protein quality, vitamin, and mineral concentrations and omega 6/omega 3 fatty acid ratios. Data for seeds (wheat, rice, corn, soy, lentil, chick pea) are compared with corresponding data for edible green leaves (kale, spinach, broccoli, duckweed). An x/y representation of data for lysine and methionine content highlights the group differences between grains, pulses, leafy vegetables, and animal foods. Leaves come out with flying colors in all these comparisons. The perspective ends with a discussion on “So why do we eat mainly seeds?”</p>