Why is Israeli politician demanding the greenest possible vegetable?
Greenhouse greens are not only the country’s favorite green, they’re also a staple in the Israeli diet.
They are made from green peas, carrots and potatoes, but they are not the only vegetable available in Israel.
Israeli agriculture is also famous for producing a number of vegetables including parsnips, spinach, collards and kale.
Some Israelis also eat greens in salads, soups and desserts.
What’s in a green?
A green is the most nutritious food in the world and one of the few fruits that is edible.
They have a high content of vitamins, minerals and antioxidants and are rich in dietary fiber, which is a source of protein.
A green has a lot of nutrients in it, but there are some things it doesn’t have that others do.
It is important to note that many green vegetables are not as nutritious as they claim to be, and some are actually detrimental to health.
What you eat and what you don’t eat green vegetables: A green leafy vegetable is a leafy, green fruit that has leaves, stems and fruit and is used as a food source in cooking.
They usually have a bright red color and are commonly known as collard green.
They’re also often used as part of salad dressings and are also used in many sauces.
Some greens are also known as cabbage, radish, spinach and turnips.
They aren’t the only vegetables that can be considered a green.
Some other vegetables like tomatoes, cucumbers, carrots, onions and celery are also considered green.
The most common type of green vegetables in Israel are lettuce, turnips and tomatoes.
They all have leaves and stems.
They can be eaten raw or cooked, with some types having a stronger flavor.
In Israel, there are many different types of green.
There are many varieties of lettuce in Israel and many of them are very different.
For example, a red tomato might be a green-yellow tomato.
But lettuce is not a vegetable.
There’s a distinction between a red and a green, which means that you can only eat green tomatoes and red vegetables.
A lot of vegetables in Israeli kitchens are labeled as green.
But, these aren’t always the real thing.
Green peas, collard and kale are just as nutritious and nutritious as other green vegetables.
What do you need to know about greens?
Green vegetables are very important for people to have in their diet.
Green vegetables provide vitamins, nutrients, minerals, antioxidants, fiber, vitamins A and E and potassium.
They also contain other healthy and healthy-looking compounds called phytochemicals, such as chlorophyll, iron, calcium, copper, zinc, vitamin B12 and manganese.
These phytochemical compounds are found in many plants, but the biggest ones are those in vegetables.
Green tea and black coffee are the best source of these nutrients.
They contain large amounts of antioxidants.
A cup of green tea has nearly 400 percent of the vitamin C found in a glass of black coffee.
And a cup of black tea contains about 10 times the vitamin B6 found in green tea.
A teaspoon of spinach has about 50 percent the vitamin E found in spinach.
These compounds in greens are found naturally in plants.
For more information, visit our green vegetables page.
Do green vegetables have any nutritional benefits?
Green plants are rich with vitamins, antioxidants and phytochemistry, which are found only in them.
These include antioxidants and vitamin C, which also protect against free radicals.
The antioxidant compounds in green vegetables can also protect your body from harmful free radicals, which can damage your DNA.
There is also some evidence that they help your body absorb nutrients, such that your immune system and nervous system function better.
There have been studies done on green vegetables that suggest they can reduce the risk of some cancers and heart diseases.
So, if you eat a lot green vegetables, they are definitely good for you.
And you can have them as a side dish or as part to a meal.
But there is no evidence that green vegetables will have any negative health effects.
Why should I care about green vegetables?
The green vegetable is an excellent source of nutrients.
Green greens have been used as food sources in the Middle East for thousands of years.
For thousands of generations, green vegetables were eaten as a way to feed the poor, especially the people of the Middle Eastern region.
They were especially important to people in rural areas where the water source was scarce and water was scarce.
People were also very poor and could not afford to eat healthy foods.
But for a number for the past 150 years, the people in the agricultural region around Jerusalem and the Negev Desert have developed a huge and very important green vegetable.
Now, in the late 20th century, they have started using green vegetables as a staple food.
Today, the Israeli government has been increasing the amount of green plants in the diet.
The Israeli government also supports