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Green Veggies - Why?
Green veggies – why?
By Brenda Jaeck, Nutrition and Lifestyle Counselor
We always read about them, hear about them. But WHY are green vegetables
so good for us? Green leafy vegetables provide so many important aspects of
good nutrition – vitamins, minerals, fiber. They are also very cleansing.
Nutritionally, greens are very high in calcium, 120 -190 mg per cup. They're also
high in magnesium, iron, potassium, phosphorous, zinc, and a power house for
Vitamin A, C, E and K. They are also crammed high with folic acid, chlorophyll
and many other micro-nutrients and phyto-chemicals.
They are fiber rich – assisting in good digestive health.
Additional benefits from eating dark leafy greens are: blood purifier, cancer
prevention, immune strengthener, promotes healthy intestinal flora, improves
liver, gall bladder and kidney function, lifts the spirit, fights depression, clears
congestion, especially in lungs, reduces mucus, improves circulation.
What “qualifies” as a green leafy vegetable? Broccoli, bok choy, nappa,
Chinese cabbage, green cabbage, kale (my personal current favorite), collards,
watercress, mustard greens, broccoli rabe, arugula, spinach*, Swiss chard*, beet
greens*, endive and chicory, lettuce, mesculun, wild greens and dandelion.
* these are best eaten in moderation. They contain oxalic acid which depletes
calcium from your bones and teeth leading to osteoporosis or kidney stones. Eat
them with something rich like tofu, seeds, nuts, beans and oil to balance the
effect.
How do I eat them?? Raw, cooked – steamed sautéed, stir-fried, roasted –
anyway you want – just eat them!
Brenda Jaeck is a Holistic Nutrition and Lifestyle Counselor, Lecturer and
Workshop Facilitator. She can be contacted at 917 213 9305 or
brenda@seedstochange.com.
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