Go Green With The Nutritional Power Of Green Veggies

Dubbed as some of the most nutrient-rich foods on the planet, green vegetables will lead you on the successful path to healthy eating! Start fresh for spring by eating right and staying lean and healthy in the process. Filled with vitamins, minerals, fiber, and phytonutrients, adding more green veggies to your diet will boost your mind, body, and metabolism. Here’s why you should go green this March — and all the year through!

Green Veggies

The Green Factor

Green vegetables can range in color from dark green to light green, and sometimes almost white. But no matter what their hue, green veggies owe their nutritional value to their coloring. The darker the veggie, the more nutrients it holds. It’s also more beneficial to eat them in their most natural form.

Lettuce

Lettuce is one of the most popular green veggies. Since it’s made mostly of water, it can be easily absorbed into the body with the added bonus of having very few calories. This fresh, crisp veggie can be eaten in a variety of ways. Eat it in a salad, include it in sandwiches, or top off some side dishes. It’s best to keep clear from white or iceberg lettuce, as it has the least amount of nutrients. Opt for darker varieties like Romaine instead.

Dark Leafy Greens

As the fundamental green veggie, dark leafy greens are filled with natural forming minerals like calcium, iron, and magnesium. They’re also brimming with vitamins and antioxidants to help our cells fight off stress, free radicals, and environmental toxins. The cardiovascular system also benefits from leafy greens, due to their massive fiber, and anti-inflammatory properties. Explore your options with collard greens, kale, mustard greens, spinach, and Swiss chard. These can be eaten with side dishes or you can incorporate them into a salad for even more nutrition!

Cruciferous Greens

Green cabbage is known as the most popular cruciferous veggie, although there are different types of cabbages with similar health benefits. Green cabbage contains more phytochemicals with anticancer properties than any other vegetable. Which in turn increase antioxidant defenses within and the detoxification of excess chemicals and hormones. Cabbage also contains vitamins C and B6, biotin, potassium, and folic acid. Other healthy cruciferous greens include broccoli, broccolini, Brussels sprouts, and broccoli rabe. Loaded with fiber, they aid in proper digestion and healthy gut bacteria.

Wild Greens

In the sense of true organic veggies, these even include weeds! Certain unwanted unattractive plants that grow on their own (so to speak) could actually serve as healing nutritious herbs. Another benefit is that the whole plant can be used for different things, so nothing goes to waste! Types you should try today are dandelion greens, purslane, and arugula.

Herbs

Herbs are small, leafy green aroma plants that have been used to aid the body, most notably for digestive processes and discomfort. Adding fresh dry herbs to meals is the best way to increase flavor and nutrients. Swap salt, sugar, and condiments with these natural toppings! Start growing some at home for a cost efficient and convenient way to eat them all the time.

Don’t forget other green veggies that pack a nutritional punch, like zucchini, asparagus, green peppers, green beans, peas, cucumbers, and celery. Make sure to incorporate a few servings of green veggies each day. Eat them raw, lightly steamed, or even grilled! Add a dash of lemon, lime, extra virgin olive oil, or balsamic vinegar, and sprinkle on your favorite spices. Or pair them with a rainbow of other healthy vegetables in season this spring! Go green!

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Resources:
http://www.mindbodygreen.com/0-16871/from-lettuce-to-kale-the-nutritional-benefits-of-different-types-of-greens.html

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