Consume Your Greens!

Whether you throw them together in a tossed salad or put them in a green healthy smoothie, leafy green veggies have numerous health advantages. Let’s see simply how healthy they are.

What Are Greens?

There are surprisingly various kinds of greens you can choose from. Here are a few of the most healthy nutritious varieties that you consume raw or throw into your recipes or in a juice or smoothie:

– Kale 

This is a powerhouse of nutrition that has everything you need in green. It has lots of vitamin C, vitamin A, and vitamin K as well as folate, calcium, and potassium.

– Collards

These are typically utilized in Southern cooking and they are a lot like kale. They taste a bit more like cabbage than kale and have a chewy texture. Collards contain only 25 calories in about a half-cup serving.

– Turnip greens

These are the tops to turnips and are just as good as the veggie itself. These are frequently utilized in Southern cooking like collard greens however they are more tender than other types of greens so they don’t have to be cooked as much to be tasty.

– Swiss chard 

It is a great green to sauté and can bind to calcium so it doesn’t cause kidney stones.

– Spinach

has just about 20 calories per half-cup serving and has plenty of vitamin C and vitamin A for better health. It likewise is high in folate. It reduces its oxalate material on heating so it is in fact much better for you cooked than raw.

– Mustard greens 

These greens give off a smell like mustard when cooking and should be toned down by adding lemon or vinegar, which provide acidity.

– Broccoli

Yes, this is green, too. It contains only 25 calories per serving and is high in vitamin A and vitamin C.

– Romaine lettuce

This fantastic lettuce is available in green and red leaves and is terrific for salads, sandwiches, and even juicing or smoothies. Nutritionally, it is high in vitamin An in addition to folate. Leafy lettuce is softer than romaine, which is a bit crispy. The darker leaves have more nutrition in them than lighter leaves. One cup is just about 10 calories.

– Cabbage

This is a pale veggie of the cruciferous type. It consists of a lot of vitamin C and other cancer-fighting agents. It comes as red and green cabbage and can be cooked, stir-fried, or made into a shredded Cole slaw. A 1/2 cup has only 15 calories.

– Iceberg lettuce 

It is popular but contains less nutrition in it than many of the other greens. It can be a green that people start with while working their way to eating other healthier greens.

Advantages Of Eating Greens

There’s no question that greens benefit you. Here are a few of its much healthier benefits:
Greens contain vitamin K, which helps clot blood. One cup of raw greens will give you your daily requirement of vitamin K, with kale being the best, along with dandelion greens and Swiss chard.

– Keep down cholesterol

This is real specifically of kale and mustard greens. When you bind bile acids in the fiber of these types of greens, it exits the body rather than going into the bloodstream, raising cholesterol.

– Help your vision

According to a study in the Journal of Food Science, green leafy vegetables may affect visual performance and may prevent age-related eye diseases. This is especially true of Swiss chard, mustard greens, dandelion greens, and kale.

– Slow down the decline in cognitive abilities with older age

A report in the journal Neurology found that a diet containing approximately one serving of green leafy vegetables per day is associated with slower age-related cognitive decline.

– Fuel the body

One cup of escarole when eaten raw will give you a tenth of what you need of pantothenic acid, which is vitamin B.
You can’t get enough calcium just by eating greens but they can help. About a 1/2 cup of dandelion greens, for example, contains 78 milligrams of calcium.

– Prevent colon cancer

This is specifically real of mustard greens and kale, which is a part of the Brassica family of foods (as are cabbage and broccoli). The more you eat them, the lower your risk for colon cancer. 

A diet consisting of a regular intake of leafy green vegetables,  can dramatically reduce the risk of colon cancer, suggests a study by researchers at Liverpool University in the UK.