Importance of green leafy vegetables in diet
February 26, 2009
So, mother was right all along! Green leafy vegetables deserve to be made an indispensable part of your daily menu. Cabbage, broccoli, turnip greens, and spinach should certainly be made familiar to your taste buds. They are considered to be the most affordable means of nutrition.
Leafy vegetables are ideal for those who are trying to bring their weight under control. They are extremely high in their mineral and vitamin content and typically low in calorie contribution. Studies indicate that fresh leafy vegetables have the potential to bring down the risk of certain diseases such as breast and lung cancer.
They boost coronary health since they are surprisingly low in fat and high in dietary fibre. Other beneficial nutrients present in leafy veggies include folic acid, vitamin C, potassium and magnesium. They also play host to a wide variety of phytochemicals, such as lutein, beta-cryptoxanthin, zeaxanthin, and beta-carotene.
It has been estimated that if one serving has been increased your daily intake of leafy vegetables, you are actually minimising the risk of cardiovascular ailments by eleven per cent. The consumption of fresh green salads is sure to boost your energy level.
Because of their high magnesium content and low glycemic index, those people who are suffering from type 2 diabetes treasure green leafy vegetables. Being a rich source of vitamin K, the green leafy vegetables favour the production of osteocalcin, a protein that is essential for the health of bones.
Green vegetables also supply iron and calcium for any diet. The beta-carotene present in these leafy greens can be converted into vitamin A. It also helps in strengthening the immune system. By increasing their intake of green leaves, you are actually saving your child from the risk of blindness. Nutrients present in the green leafy vegetables help in protecting the eyes from disorders such as cataract and other age-related macular degeneration of the eyes.
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