Health Benefits of Green Leafy Vegetables

Green leafy vegetables are great source of beta-carotene, vitamin C, vitamin K, riboflavin and some vitamin B.  You can also find calcium, iron, fibers and small amount of omega-3 fatty acids in green vegetable. Not only that,  green leafy vegetables has a great capacity to protect your family health against blindness (particularly Age-Related Macular Degeneration), stroke, heart diseases and certain cancers because of the the phytochemicals or phytonutrients that are present in green leafy vegetables.

My family really loves to eat green food, particularly dark green leafy vegetables either it is served as raw or cooked. Some of the green leafy vegetables we love to eat ‘raw’ are loose-leaf lettuce, romaine lettuce, mustard spinach, dandelion greens, garden cress, watercress, chicory, and endive.  Collards, kale, mustard green, beet green and horse raddish leaves are best when cooked. Spinach, swiss chard, arugula and sweet potato tops taste great either when served cooked or raw. Green leafy vegetables are packed with essential nutrients and rich in fibers but poor in carbohydrate content making it especially good for those who want to trim down their body and stay fit.

In selecting green leafy vegetables, select those with crisp and unwilted leaves and avoid those with tired looking and brown edge.