Health benefits of Leafy Green Vegetables – How to Add Leafy Green Vegetables to Your Diet

Health benefits of Leafy Green Vegetables – How to Add Leafy Green Vegetables to Your Diet

Health benefits of Leafy Green Vegetables – How to Add Leafy Green Vegetables to Your Diet - Green Leafy Vegetables | Tips on - Find TipsA number of latest researches have shown that it pays to be a vegetarian. You might not cut off all the meat, fish and eggs from your diet, but always include leafy green vegetables in your daily meals for a more balanced diet. Leafy green vegetables have a large number of health benefits.

Improves your cardiovascular health
High content of dietary fiber, folic acid, Vitamin C, potassium, magnesium and the large number of phytochemicals, such as beta-carotene, beta-cryptoxanthin, lutein, etc, is good for the heart. The low calories of a diet, rich in leafy green vegetables, helps prevent obesity.

Lowers risk of diabetes
Leafy green vegetables are good sources of magnesium. In addition, leafy green vegetables have a low Glycemic Index. Foods with low Glycemic Index breaks down the carbohydrate slowly, causing the glucose level in the blood to rise gradually. The low Glycemic Index along with rich magnesium content, make leafy green vegetables a healthy diet for people suffering from type 2 diabetes and also helps in preventing diabetes.

Good for the bones
The production of osteocalcin, a protein that helps in strengthening the bones, requires for its production Vitamin K. Leafy green vegetables are a powerhouse of Vitamin K.

Good for the eyes
Beta-carotene found in leafy green vegetables is the best source of Vitamin A. Dietary vitamin A prevents night blindness among children. Lutein and zeaxanthin found in leafy green vegetables, especially, in the dark green varieties, protects the lens of the eyes and the macular region of the retina. Besides preventing formation of cataract, the phytochemicals prevent macular degeneration in elderly people.

Prevents cancer
Leafy green vegetables are a major source of antioxidants. The carotenoids and flavonoids found in them have been found to reduce the incidence of stomach cancer significantly. Lutein and zeaxanthin are effective in preventing lung and breast cancer. Cabbage, cauliflower, broccoli and brussels sprouts provide protection from colon cancer.

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