Green Vegetables That Will Better Your Health

Since childhood, our elders have drilled into us the need to take green vegetables. Not only do vegetables boost the health of body parts, for example, the skin and digestive tract, but also keep away a myriad of diseases and illness thanks to minerals, vitamins, and plant related nutrients. Some of us may not love such vegetables, but by quickly incorporating those veggies in our recipes and squeezing them when making green juices can be a great way of consuming them. Here is our list;

Mustard Greens- Distinguished by their scalloped edges, in both red and green varieties, mustard greens help in combating cancer; bladder, ovarian, colon and prostrate, thanks to its detoxification compounds. It promotes cardiovascular health, lowering cholesterol levels around these organs. The glucoraphanin in mustard greens, an anti-inflammatory agent, prevents lung inflammation while reducing chances of emphysema, making it an excellent food for smokers.

Kales- Kales are a nutrition powerhouse, being the number one to-go-to source of vitamins A C, and K in most households. It has a good amount of calcium, folate, and potassium vital in preserving the health of your digestive tract and cardiovascular tract. Kales have ruffle-edged leaves and color from cream to purple to black depending on the variety. Cook them for five minutes with garlic, olive oil and broth for a great taste.

Spinach- It is packed with carotenoids, an antioxidant that promotes the health of eyes while also keeping macular degeneration at bay. Spinach has flavonoid compounds, which play a great role in fighting cancer. Spinach is also rich in vitamin C and fat-soluble beta-carotene that reduces excessive cholesterol in the body. By cooking spinach, you are increasing the absorbability of lutein, dietary calcium, to the body.

Broccoli- Broccoli contains a high amount of potassium, vital for maintaining a healthy nervous system, optimal brain function and muscle growth. Also, magnesium and calcium in broccoli help to regulate blood pressure, bone health, and prevention of osteoporosis. For those with damaged skin, this vegetable repairs and detoxifies it. Its vitamin C, a whole supply of antihistamine, eases the discomforts that come with flu. Broccoli is also a great source of vitamin A vital in the formation of retinal, a light-absorbing molecule, which offers both low-light and color vision. The high fiber in broccoli promotes digestion, prevents constipation, maintains low blood sugar, and curbs overeating and stomach gasses.

Brussels Sprouts- The sprouts are potent cruciferous veggies, which provide the body with vitamin A and C, folate effective in fighting congenital disabilities and potassium, vital in providing keeping away cardiovascular complications. Additionally, it provides the digestive tract with colon cancer-fighting radicals while acting as a detoxifier. To make them have a good taste, try roasting them with other vegetables.

Cabbage- Cabbage is another cruciferous vegetable, reputed for being a great source of cancer-fighting compounds and vitamin C. Cabbage is eaten by persons intending to lose weight in high volumes as it is a low-calorie vegetable, thanks to its high fiber and ability to cleanse the digestive tract. The phytochemicals in cabbage can be in the making of an estrogen-like hormone that plays a role in reducing breast cancer. It is also the most common source of vegetable, used in salads and dressings when raw as it comes in red and green varieties. It can be cooked or added to the broth.

Bok Choy/Chinese Cabbage- Packed with Vitamin A and C, bok choy is an excellent and easy addition to most Chinese stir fry dishes. It has beta carotene compound, a great contributor in warding off diseases such as cancer. Carotenoids in bok choy are beneficial to eye health and reduce the chances of macular degeneration. It also offers healthy levels of folate and vitamin B6 and it is no wonder that this vegetable is listed as one of the 150 Healthiest Foods on Earth. Bok choy, just like cabbage, is particularly useful for controlling your weight and losing pounds thanks to the healthiest low-calories in it.

Lettuce- Undoubtedly, one of the common vegetables used in salads, lettuce is high in vitamin A and folate compounds. Green leafy lettuces are characterized by a softer texture, while the red leaf lettuce is slightly crunchy. Both produce hormones that play a role in regulating your heartbeat. Lettuce will also counter deficiencies in vitamin that lead to osteoporosis. A serving of lettuce contains iron, magnesium, phosphorus, potassium, sodium, copper, manganese and selenium.

Always go for the fresh, unpacked veggies to get the maximum nutrients in them. Depending on the grower, most leafy vegetables may be sandy so give them a good rinse before preparing them for your next meal. You can juice, cook or add the greens to salads.

Green Vegetables That Will Better Your Health

Since childhood, our elders have drilled into us the need to take green vegetables. Not only do vegetables boost the health of body parts, for example, the skin and digestive tract, but also keep away a myriad of diseases and illness thanks to minerals, vitamins, and plant related nutrients. Some of us may not love such vegetables, but by quickly incorporating those veggies in our recipes and squeezing them when making green juices can be a great way of consuming them. Here is our list;

Mustard Greens- Distinguished by their scalloped edges, in both red and green varieties, mustard greens help in combating cancer; bladder, ovarian, colon and prostrate, thanks to its detoxification compounds. It promotes cardiovascular health, lowering cholesterol levels around these organs. The glucoraphanin in mustard greens, an anti-inflammatory agent, prevents lung inflammation while reducing chances of emphysema, making it an excellent food for smokers.

Kales- Kales are a nutrition powerhouse, being the number one to-go-to source of vitamins A C, and K in most households. It has a good amount of calcium, folate, and potassium vital in preserving the health of your digestive tract and cardiovascular tract. Kales have ruffle-edged leaves and color from cream to purple to black depending on the variety. Cook them for five minutes with garlic, olive oil and broth for a great taste.

Spinach- It is packed with carotenoids, an antioxidant that promotes the health of eyes while also keeping macular degeneration at bay. Spinach has flavonoid compounds, which play a great role in fighting cancer. Spinach is also rich in vitamin C and fat-soluble beta-carotene that reduces excessive cholesterol in the body. By cooking spinach, you are increasing the absorbability of lutein, dietary calcium, to the body.

Broccoli- Broccoli contains a high amount of potassium, vital for maintaining a healthy nervous system, optimal brain function and muscle growth. Also, magnesium and calcium in broccoli help to regulate blood pressure, bone health, and prevention of osteoporosis. For those with damaged skin, this vegetable repairs and detoxifies it. Its vitamin C, a whole supply of antihistamine, eases the discomforts that come with flu. Broccoli is also a great source of vitamin A vital in the formation of retinal, a light-absorbing molecule, which offers both low-light and color vision. The high fiber in broccoli promotes digestion, prevents constipation, maintains low blood sugar, and curbs overeating and stomach gasses.

Brussels Sprouts- The sprouts are potent cruciferous veggies, which provide the body with vitamin A and C, folate effective in fighting congenital disabilities and potassium, vital in providing keeping away cardiovascular complications. Additionally, it provides the digestive tract with colon cancer-fighting radicals while acting as a detoxifier. To make them have a good taste, try roasting them with other vegetables.

Cabbage- Cabbage is another cruciferous vegetable, reputed for being a great source of cancer-fighting compounds and vitamin C. Cabbage is eaten by persons intending to lose weight in high volumes as it is a low-calorie vegetable, thanks to its high fiber and ability to cleanse the digestive tract. The phytochemicals in cabbage can be in the making of an estrogen-like hormone that plays a role in reducing breast cancer. It is also the most common source of vegetable, used in salads and dressings when raw as it comes in red and green varieties. It can be cooked or added to the broth.

Bok Choy/Chinese Cabbage- Packed with Vitamin A and C, bok choy is an excellent and easy addition to most Chinese stir fry dishes. It has beta carotene compound, a great contributor in warding off diseases such as cancer. Carotenoids in bok choy are beneficial to eye health and reduce the chances of macular degeneration. It also offers healthy levels of folate and vitamin B6 and it is no wonder that this vegetable is listed as one of the 150 Healthiest Foods on Earth. Bok choy, just like cabbage, is particularly useful for controlling your weight and losing pounds thanks to the healthiest low-calories in it.

Lettuce- Undoubtedly, one of the common vegetables used in salads, lettuce is high in vitamin A and folate compounds. Green leafy lettuces are characterized by a softer texture, while the red leaf lettuce is slightly crunchy. Both produce hormones that play a role in regulating your heartbeat. Lettuce will also counter deficiencies in vitamin that lead to osteoporosis. A serving of lettuce contains iron, magnesium, phosphorus, potassium, sodium, copper, manganese and selenium.

Always go for the fresh, unpacked veggies to get the maximum nutrients in them. Depending on the grower, most leafy vegetables may be sandy so give them a good rinse before preparing them for your next meal. You can juice, cook or add the greens to salads.

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