Dark Greens



Talk about a superfood!

Dark green vegetables have lutein and zeaxanthin, which stop UV induced cell proliferation in Harvard animal studies reducing your risk of skin cancer.  

Lutein also reduces the risk of heart disease and stroke, and age related macular degeneration.  

Dark greens are a good source of vitamin A, chlorophyll and folate.  

They help prevent heart disease, and have blood thinning compounds (which may interfere with certain medications.)

The darker the color of the salad green, the more nutritious it is. Beta-carotene is the chief disease-fighting nutrient found in the darker-colored greens.

As an antioxidant, it battles certain cancers, heart disease, and cataracts.   

The dark-green color also indicates the presence of folic acid, which helps prevent neural-tube birth defects in the beginning stages of pregnancy Researchers are uncovering other important contributions folic acid has to offer to your well-being, like its role in the prevention of heart disease and inflammation.

Dark greens are rich in fiber that helps your body remove toxins, and fat.

Most salad greens are also good sources of vitamin C, potassium, amino acids, and fiber. And Dark Greens are alkaline – helping to balance your pH levels.

Your body needs an abundance of vitamins, amino acids, carbohydrates, essential fatty acids and minerals. Greens are a super provider of all of these.

Make your salads with richly colored leaf lettuces or spinach. Iceberg, or common head lettuce is pretty much nutritionless in comparison.

If you’ve been resistant to trying green smoothies (like me), you will be pleasantly surprised. You can’t even taste the greens. It just tastes like a fruit smoothie, but packs a real vitamin punch!


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