green gold

green gold

We can call green vegetables and fruits green gold due to their importance and the nutrients that they provide to our body when we consume them. Green vegetables and fruits are known by their green color.

Some of these fruits and vegetables include:

• Spinach
• Broccoli
• Asparagus
• Peas
• avocado
• green apples
• green grapes
• limes
• kiwifruit
• green pears

These fruits and vegetables are nutritious and essential for our health due to their high content of vitamins and minerals. For example, they contain:

• vitamin A
• vitamin C
• vitamin K
• vitamin B, such as folate
• minerals, for example, iron, calcium, manganese, potassium, and magnesium.
• lots of fiber
• antioxidant phytonutrients such as beta-carotene, lutein, flavonoids, and omega-3 fatty acids.

Consequently, eating green vegetables and fruits provides plentiful nutrients that your body needs. Here are some of the benefits that you get from including them in your diet:

1. May reduce the risk of stroke
2. May be used to prevent anemia.
3. May reduce high blood pressure.
4. May prevent certain cancers.
5. May decrease the risk of type 2 diabetes mellitus.
6. help improve gut health and can be used to relive constipation.
7. may enhance immunity
8. may promote bone health
9. can help maintain glowing, healthy skin.
10. Lowers bad cholesterol (LDL).
11. May improve eye health
12. help slow the cognitive decline that can come with aging, thus reducing the risk of neurodegenerative diseases such as Alzheimer’s disease.
13. They may relieve stress.
14. Improve inflammatory disease
15. They can reduce bloating.

You must add them to your diet to maintain your health and decrease your risk for many conditions, and you can include them in your diet in many ways, such as salads, soups, and smoothies. You can also add them to food as an extra flavor to meals. People can eat them in many ways, such as by grilling, steaming, and boiling.

References:

• “Lutein, zeaxanthin, and meso-zeaxanthin: The basic and clinical science underlying carotenoid-based nutritional interventions against ocular disease,” (Bernstein, et al. 2016), ncbi.nlm.nih.gov/26541886)
• “Nutrients and bioactives in green leafy vegetables and cognitive decline,” Neurology, n.neurology.org/content/90/3/e214 (Epub 2017).
• “Cruciferous Vegetables and Cancer Prevention,”National Cancer Institute, National Institutes of Health, www.cancer.gov). (2012).