Andy Bell wrote to us in December 2004 about his experience with chaya and a few other leafy crops in Indonesia.
Dark green leafy vegetables are good sources of vitamin A, vitamin C, riboflavin, folic acid, carotenes, iron, calcium, magnesium and potassium. DGLV are sources of trace minerals that take part in key enzymatic reactions in our body. They also are great sources of fiber. As a rule of thumb, the darker the leaves, the higher the nutrients.