Green leafy vegetables are often called simply greens or pot herbs. These greens if tender can be edible along with stalk and shoot or else only the leaves. There are around a thousand known varieties of greens which are edible.
Some of the greens which are commonly used as fodder can also be in-taken by humans during famine. Few of those are alfalfa, some of the grasses, clover, and even wheat and barley.
Greens are very important for good health. It contains important vitamins and minerals.
Greens help to absorb proteins, on the other hand it provides antioxidants and phytochemical, which is helpful in reducing the risk of certain cancer, heart diseases etc.
Green leafy vegetables have pigments called lutein and Zeaxanthin which prevent stroke, heart diseases, breast and lung diseases according to a journal of American college of nutrition.
When you eat green leafy vegetables it will give you magnesium, thus helping to reduce your risk of heart disease. According to Dr. Terry Whals, eating a plate of greens a day will also dramatically reduce your risk of cataracts and muscular degeneration.
On the other hand if the greens are consumed too much then it may be accompanied by certain unpleasant symptoms such as kidney stones, abdominal pain, low blood pressure, tremors or convulsions, vomiting, and weak pulse. So whatever we eat should be in a limit or else it becomes toxic.
Greens – Importance
- High in antioxidants
- Reservoir of minerals
- Improves metabolism
- Keeps you hydrated
Benefits of greens in your diet
Greens make your skin glow
Support bone health
Boost digestive enzymes
Support your Immune system
Preferably 1 to 3 cups per week depending on age, gender and physical activity
- Less calories
- Rich in vitamins – Vit A,Vit D,Vit K
- Minerals – macronutrients and micronutrients
- Whole vegetable
- Seasoning on salad
- Little additive along with other vegetables