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Edible Leafy Greens (ELGs) are an integral part of a healthy diet and provide many important vitamins and minerals that support optimal health. Dark leafy green vegetables like spinach, Indian spinach, spinach beet, collard greens, mustard greens, and chenopods are among the most prevalent sources of folic acid having maximum folate content. Most of the ELGs like kale, collard, spinach, moringa, and agathi are known for their specific vitamin content including vitamin A, vitamin K, vitamin E, vitamin C, â-carotene, folate, vitamin B1, B2, B3, B5 and, B6. ELGs are rich source of different minerals like iron, magnesium, potassium, zinc, calcium, phosphorus, sodium and naturally can be supplemented to balance the daily diets. One of the biggest benefits of consuming leafy green vegetables is that they are extremely low in calories. Despite being low in calories, they are often dense in nutrients and occupy important place in food items. ELGs are said to be boon for weight reduction as they contain plenty of vitamin K –a fat-soluble vitamin which is immensely helpful in stimulating weight loss, reducing inflammation, combating diabetes, reducing plaque formation in the arteries, and osteoporosis. Further, ELGs contain essential phytochemicals like â -carotene, lutein, and zeaxanthin, immensely helpful to prevent damage to the cells of our body and improving eyesight. In India, about 600 plant species belonging to different botanical families like amaranthaceae, chenopodiaceae, brassicaceae, asteraceae, poaceae, fabaceae, convolvulaceae, malvaceae etc. are considered as edible greens. Preference of leafy vegetables completely depends upon the availability of natural greens. Keeping above facts in the view, author has attempted to bring this manuscript on ELGs. Concerted efforts have been made by author to encircle the vast diversity of leafy greens, number ranging up to forty-seven. It will be appropriate to mention here that, most of leafy vegetables have not been