NDLE Board Nutritional Biochemistry and Clinical Dietetics Exam 1 Practice

Dark green leafy vegetables offer a mix of nutrients: they are rich in beta-carotene, a precursor to vitamin A, which supports vision and immune function; they provide iron and calcium, though iron is non-heme and calcium absorption can vary due to factors in different greens; and they contain vitamin C, which helps with iron absorption and adds antioxidant protection. Because these greens deliver all of these nutrient types, they are good sources of iron, calcium, vitamin C, and vitamin A, so all of the above is the best description. Keep in mind that the exact amounts vary by specific leaf (collards, kale, spinach, etc.), and oxalates in some greens can affect calcium absorption.