Good day.
Other parts of plants (vegetables) are occasionally mentioned as sources of nutrients (vitamins, fiber, etc.), such as carrot greens, cauliflower leaves, beet leaves, and so on. I am very interested in knowing which crops have these parts as an interesting and meaningful addition to the variety of foods in the diet, and, on the contrary, when these are an unsuitable choice due, for example, to high content of antinutritional substances or indigestibility.
Thank you.

If we only consider commonly consumed vegetables, all types should be "safe" (i.e., non-problematic) for a healthy individual. Generally, each herb contains a different spectrum and ratios of substances, with the presence of antinutritional factors being determined not only by the type but also by environmental conditions (thus varying in each plant). Their impact on metabolism is a question of the total intake and the individual's metabolic functioning—for example, the consumption of cruciferous vegetables increases the intake of goitrogens, which is not dangerous for healthy individuals (i.e., those not suffering from thyroid dysfunction or lacking genetic predisposition to such issues). Generalization is not quite ideal as it leads to unnecessarily reducing dietary diversity. I believe that when an individual is healthy and their diet is guided by the principle of variety, it is unnecessary to avoid foods that are generally presented as disadvantageous due to the presence of antinutritional substances (antinutritional factors are risky within certain limits, but only under specific conditions and in certain amounts). Thus, handle leaves and greens as a natural and complementary part of the diet in the amount used.

Themes:  Weight loss