Leafy greens refer to a variety of green vegetables that have edible leaves, such as spinach, kale, lettuce, and Swiss chard. These vegetables are known for their high nutritional value, being rich in vitamins, minerals, and antioxidants. Research on leafy greens typically focuses on their health benefits, including their potential to reduce the risk of chronic diseases such as heart disease, cancer, and diabetes. Studies also investigate the optimal growing conditions and cultivation techniques for various types of leafy greens to maximize their nutritional content and yield. Additionally, research may explore the environmental impact of leafy green production and ways to improve sustainability in the agriculture industry.