You’ve probably heard you should eat the rainbow. But within the color spectrum, green veggies stand out as a superstar for their nutrition prowess.

KOHLRABI Also known as a German turnip, kohlrabi is a cruciferous vegetable similar to broccoli, kale and cabbage, but with a slightly sweeter taste, explains Lindsey DeSoto, a registered dietitian.

MUSTARD GREENS Bitter greens don’t always get the spotlight, but they’re super nutritious according to Bill Bradley, a registered dietitian. “Mustard greens are a wonderful combo of bitter and mouth-watering flavor,” he explains.

LACINATO KALE “This is a darker version of kale with really dark green leaves filled with fiber, B-vitamins, vitamin A, and even vitamin C, says Dana Ellis Hunnes, a registered dietitian.

BEET GREENS If you’re looking for ways to reduce your food waste, this one’s for you. “When I buy beets, I love to saute the greens separately,” notes Jinan Banna, a registered dietitian and professor of nutrition.

SWISS CHARD Dietitian Morgyn Clair thinks this less-eaten green veggie may be healthier. Chard includes almost 100% of your recommended vitamin A and enzymes that help manage blood sugar.

CHICORY GREENS “This bitter green has been foraged for thousands of years,” Bradley says. It’s not as common in the U.S., but you may find it at a farmers market or a specialty grocery store. “Chicory is high in vitamins K and C and is jam-packed with antioxidants,” he adds.

CHINESE BROCCOLI Lisa Hugh likes this easy-to-prepare veggie. Stir fried with it instead of bok choy. Chinese broccoli is bitter and rich in potassium, vitamins, and minerals.