Eat green – why eat green vegetables?

Vegetables are the basis of the diet if you want your body to function properly. Green vegetables are a unique group that everyone should be convinced of. It is worth adding them to your daily menu, because they contain many vitamins and minerals.

Chlorophyll at a high level

It is the pigment that makes vegetables green. It contains many beneficial properties for our body. Effectively cleanses the digestive system and has a positive effect on metabolism. Due to the fact that it is chemically similar to hemoglobin, it is helpful in the treatment of hemoglobin deficiency disorders. That’s not all, because it is also a great antioxidant, thanks to which it prevents the formation of cancer and regenerates the body. As you can see, it is a great choice for the body. It is found in all green vegetables such as spinach, asparagus, lettuce, cabbage, kale, Brussels sprouts etc. Here it should be added that any heat treatment “removes” the amount of nutrients. Therefore, it is best to eat green vegetables raw.

Eat green – why you should eat green vegetables

The aesthetics, color and properties of vegetables make them readily available in the kitchen. At this point, green vegetables are at the forefront. They not only have a beneficial effect on health, but are also diverse. Therefore, there is no need to wonder, health and taste in this case go hand in hand!

Green vegetables are an excellent source of Vitamins A, C, E and K, as well as fiber, magnesium and iron. Vitamin A has many properties, including lowers cholesterol, removes free radicals, promotes proper growth and hair and bone growth. Most often it plays a role in most of the body’s processes. Vitamin C has a positive effect on the immune system or improves the absorption of micro and macro elements.

Vitamin E, in turn, is an antioxidant that slows down the aging process of cells, while vitamin K plays a role in blood clotting and strengthens bones. The best sources of vitamin A, C and K will be asparagus, broccoli, Chinese cabbage, parsley, and leafy cabbage. In addition to the above vitamins, vitamin E is found in avocado, spinach or lettuce, for example.

Fiber improves the functioning of the entire body, supporting the digestive system, reducing cholesterol absorption or lowering blood glucose levels. Magnesium is one of those elements that is essential for humans. Thanks to it, the nervous and muscle tissues function properly and prevent fatigue. In addition, it prevents cramps and hypertension, the formation of bad cholesterol and strengthens the immune system. Iron works in a similar way, which improves immunity and protects against free radicals, produces hemoglobin and supplies oxygen to cells. Magnesium and iron are available in high amounts in all green vegetable leaves.

Surprising properties in everyday consumption

The effect of green vegetables has been confirmed, and the benefits of regular consumption are underestimated. The previously mentioned fight against free radicals means that before they start to develop in the body, they are effectively eliminated. This has a huge impact on preventing the development of neoplastic diseases. Thanks to the carotenoids in green vegetables, the incidence of oral cancer is reduced and it also prevents the formation of other cancers. On the other hand, green vegetables contain glucosinolates, which also contribute to the fight against cancer.

The liver and kidneys are one of the main tasks to cleanse the body of toxins. Therefore, to support them in their daily cleansing, it is worth providing green vegetables that regenerate and help reduce damage, thanks to anthocyanins.

Especially that green vegetables themselves remove toxins from the body, thus relieving the liver and kidneys. If someone is suffering from sinus problems, this is also where they can seek support. Lettuce, peas, and Brussels sprouts contain large amounts of an antioxidant called quercetin, which has an anti-inflammatory effect on sinus problems.

In addition, hardly anyone knows that the greater long time of green food has a positive effect on depression. Tasty, fatty food, typical fast food gives short results because it promotes fluctuations in blood sugar levels. Eating green vegetables reduces the risk of becoming depressed. The folic acid contained in them reduces the level of homocysteine, which, having high levels in the body, causes heart disease, stroke and atherosclerosis.

Eat green – a variation with a great idea

Not only children, but also adults often associate green vegetables with not entirely appropriate taste. That is why modernization in the preparation of meals containing broccoli, kale, peas, lettuce or cabbage is absolutely recommended. Fried and grilled they lose their most important nutritional value, so if It is best to cook it for a short time, not to subject it to longer heat treatment. Various types of salads will be perfect here. You can season them with sauces or olive oil, thanks to which the taste buds will be more satisfied with this state of affairs. Similarly, when we treat vegetables as an addition to the main courses, the taste of the dish will remain the same and the additional health properties. The perfect combination of a healthy taste will be various types of vegetable and fruit cocktails. This healthy trend is extremely effective and tasty at the same time. The addition of fruit will add refreshment, and the vegetable composition will add vitality.

In short, a vitamin bomb that will certainly benefit everyone.