Green Leafy Vegetables is Smart Solution to Stay Healthy

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leafy greens

“Eat more greens” has been a common advice for generations. Rich in antioxidants is a fact about green vegetables. They contain various amounts of many phytochemicals including some really important ones like Vitamin C, flavonoids and carotenoids. The brassica group (broccoli, cabbage, Brussels sprouts, etc) also contain sulphur compounds and indoles, which add extra punch.

Vitamins are found in various food groups. It is quite easy to achieve adequate intake by following a balanced diet according to the “Healthy Food Guide Pyramid” recommendations.Good sources of vitamin B complex include grain products, meats and vegetables. Vitamin B12 is responsible for red blood cell metabolism.

Beta-carotene, lutein, and zeaxanthin are carotenoids, a large class of natural plant pigments responsible for the bright colors of fruit and vegetables. They exhibit great antioxidant properties that may reduce the risk of age-related macular degeneration and some types of cancer. About 40% of the carotenoids we eat are converted to vitamin A; the rest function as antioxidants. Beta-carotene is especially effective in this regard. Beta-carotene may offer some protection from the risk of age-related macular degeneration and some types of cancer.

They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, among many other effects.

The betacarotene pigment in yellow-orange vegetables was already known for its beneficial properties to fight eye diseases. But scientists found that the lutein and zeaxanthin compounds in leafy green vegetables, broccoli and other yellow vegetables such as squash and sweet corn are also extremely potent against eye vision damaging.

Lutein is found all throughout our body, but it is very concentrated in the macula of the eyes. That is why it significantly inhibits the risk of developing macular degeneration of the eyes and is much recommended for individuals that have eye problems and also for the ones that make extensive use of their visual ability. For example, people that are over-exposed to sun rays or computer screens on a regular basis.

Eating more green vegetables would make your brain healthier. New studies are showing that important lifestyle choices, like eating healthy green vegetables, can help protect you from developing sicknesses like Alzheimer’s and a variety of other illnesses.

Raw vegetables are extremely rich in minerals, vitamins, trace elements, enzymes and natural sugars. All of these are things that your body needs to function properly and the raw veggies will help stabilize and normalize your natural bodily functions. They actually help pretty much all of your natural bodily functions operate.

While the onion cooks, wash the chard, remove the stems and coarsely chop. When the onion is soft, add 2 tablespoons of butter to the pan and add the chard. Lightly salt. Stir, cover and cook over low heat, stirring occasionally until the chard just wilts (this should not take more than 3 to 5 minutes). You can try this at home.

Leafy greens are chlorophyll-rich. And chlorophyll, which gives green plants their color, has been proven to help build red blood cells. Nutrition experts now claim that to decrease the risk of heart disease, stroke and certain cancers you can start consuming green vegetables, particularly green leafy vegetables. They are also said to be effective at lowering blood pressure, improving digestive health and guarding against cataracts and macular degeneration.

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