Green Vegetables For Maximum Nutrition
Eating green vegetables is an important part of a nutritious diet for many of reasons. Doctors and researchers have long understood that when they are eaten raw, they are unbeatable sources of amino acids, which are the the essential building blocks required for adding much needed protein into the body. They are also easy to digest, while benefiting our digestive systems stimulate by promoting digestive enzymes. They also help in strengthening our immune systems by providing our bodies with a variety of needed nutrients that are required for proper hormonal balance.
Green vegetables provide large quantities of easy to digest carbohydrates while providing a substantial amount of minerals that may not be found by eating meat. Green vegetables also provide the benefit of having a high water content which helps to keep us hydrated and is great for liver and kidney function.
Leafy greens such as lettuce and spinach are especially high in water content and should be eaten regulary in the summer months when our bodies require more hydration.
Other dark green vegetables such as contain high levels of beta-carotene as lutein, which are known to be high in antioxidants. Some of these important cruciferous vegetables include kale, broccoli, cauliflower, cabbage, Brussels sprouts and bok choy. According to many expert reports, a diet which is high in these types of vegetables may be protect against certain types of cancers, especially cancers of the mouth and stomach.
Dark green vegetables also provide minerals such as magnesium and potassium that can help maintain healthy blood pressure levels.
Eating a minimum of one cup of green vegeatables every day is a great place to start in our goal of adding more leafy veggies to our diets.