Green-leafy vegetables are among the very healthiest foods you can eat. They are packed with vitamins, minerals, fiber, polyphenols and more. Of course, they are also very low in calories making them a great food for losing or maintaining weight.
Some of the best green-leafy vegetables are collards, kale, arugula, spinach, swiss chard, bok choy, parsley, watercress and cilantro.
Green leafy vegetables are high in vitamins A, C and K. They are full of antioxidants, minerals and a natural source of fiber. They are a slow digesting fiber which aids digestion and slows the rate at which your body absorbs sugar thus eliminating blood sugar or glucose spikes.
They all contain high levels of magnesium, necessary for muscle and bone formation and helping to absorb calcium. They are a good source of potassium. The plant pigments found in them, lutein and zeaxanthin have beneficial effects on eye health.
They fill you up so you are likely to eat less and increase your metabolism to keep production of red blood cells at a healthy rate. The folate in them contributes to serotonin production, therefore, lifting your mood. They also contain a large amount of water keeping your body hydrated to maintain healthy skin and hair.
There are two different ways to eat greens. Baby greens are picked when they are tiny plants. At this point, they have not developed any bitterness or toughness. These are great to eat raw in salads or blended into a smoothie, therefore, getting lots of nutrients from them. Lettuce, which is typically used in salads is low in nutrients, therefore it is better to make salads with baby greens Mature greens are picked when they are large plants. They are higher in minerals and some other nutrients, however they tend to be bitter and tough. These are best eaten cooked such as steamed or added to soups.
Eating green-leafy vegetables is a great source of rich nutrients. Eating some of them on a daily basis will provide a good source of nutritional benefits for a persons overall health.