1. Green vegetables are rich in vitamins
- Vitamin A
Vitamin A is a fat-soluble vitamin that helps the body use fats properly. It is necessary for vision, bone formation, reproduction, and immune system function. Carrots, sweet potatoes, spinach, broccoli, and tomatoes are some of the best sources of vitamin A.
- Vitamin C
Vitamin C is water soluble and is known to help prevent scurvy. It is also helpful in fighting colds and flu. Green peppers, strawberries, oranges, kiwis, and cantaloupe are some of the best foods for vitamin C.
- Vitamin D
Vitamin D is a fat-soluble vitamin that helps the body absorb calcium and phosphorous. It is also responsible for regulating blood levels of calcium and phosphate. Milk, salmon, eggs, cheese, and mushrooms are some of the best food sources of vitamin D.
- Vitamin E
Vitamin E is a fat-solvable vitamin that helps protect cells from damage caused by free radicals. It is also involved in maintaining normal red blood cell production. Nuts, wheat germ oil, and sunflower seeds are some of the best natural sources of vitamin E.
- Folate
Folate is a B-vitamin that is essential for DNA synthesis and repair. It is also important for proper fetal brain development. Spinach, broccoli, cauliflower, and citrus fruits are some of the best folate-rich foods.
- Thiamin
Thiamin is a water-soluble vitamin that is important for carbohydrate metabolism. It is also involved with nerve transmission and muscle contraction. Corn, whole grains, beans, peas, bananas, and carrots are some of the best thiamin-rich foods.
- Riboflavin
2. Green vegetables are high in antioxidants
which protect us from free radicals. Free radicals cause damage to cells and DNA, leading to cancer and aging. Antioxidants neutralize these harmful compounds.
3. Green vegetables provide a wide variety of phytonutrients
(plant chemicals) that protect our bodies from cancer and other chronic diseases. Examples of cruciferous veggies are broccoli, cabbage, cauliflower, kale, collard greens, brussels sprouts, bok choy, turnip greens, radishes, arugula, romanesco, mustard greens, watercress, and others.
4. Green vegetables are low in calories, making them a great weight loss tool.
5. Eating green vegetables helps reduce the risk of developing chronic conditions such as obesity, type 2 diabetes, cardiovascular disease, certain types of cancer, and osteoporosis.
6. Green vegetables are packed with fiber, which keeps us feeling full longer and reduces the risk of digestive problems. Fiber also helps lower cholesterol levels and blood pressure.
7. Green vegetables are loaded with folate, which is critical for brain function and fetal development. Folate is especially helpful for pregnant women who may not get enough folate due to a poor diet.
8. Green vegetables are high-quality protein sources. Protein provides the building blocks for muscle, skin, hair, nails, and bones.
9. Green vegetables are rich sources of vitamin D, which is necessary for bone health. Vitamin D is also linked to immune system health and protection from infection.
10. Green vegetables are a great source of iron, which is important for red blood cell production. Iron is also involved in oxygen transport throughout the body.
11. Green vegetables are a good source of vitamin K, which is important for blood clotting and bone formation.
12. Green vegetables are a rich source of lutein, which supports eye health. Lutein is also believed to help prevent cataracts.
13. Green vegetables are a natural source of choline, which is important for memory and nerve function. Choline is also associated with reducing the risk of Alzheimer’s disease.
14. Green vegetables are a source of betaine, which is important for liver detoxification. Betaine is also thought to improve mood and mental alertness.
