Our mothers, grandmothers, especially those who have their own garden, knowingly love to supply the summer table with salads, parsley, dill. Greens are really necessary and indispensable for the human body. But why do we so rarely use it, or do not eat it at all? Why cabbage, broccoli, spinach so rarely appear on our tables?
Greens and vegetable stalks are an ideal food for weight control, as these foods are low in calories. They reduce the risk of cancer, cardiovascular disease, as they are low in fat, rich in dietary fiber, folic acid, vitamin C, potassium, magnesium, and also contain phytochemicals such as lutein, beta-cryptoxanthin, zeaxanthin and beta- carotene.
Due to their high magnesium content and low glycemic index, greens and stems are highly recommended for people with type 2 diabetes. Adding one serving of greens a day has been linked to a 9% reduction in the risk of diabetes. The high levels of vitamin K contribute to the production of a protein essential for bone health.
Stems and greens are the main source of iron and calcium in any diet. However, swine and spinach cannot boast of this due to the high content of oxalic acid. Beta-carotene, which is rich in greens, in the human body is converted into vitamin A, which improves immunity.
– carotenoids contained in dark green leafy vegetables – are concentrated in the lens of the eye and the macular region of the retina, thus playing a protective role for the eye. They prevent the development of cataracts and age-related macular degeneration, which is the main cause of age-related blindness. Some studies claim that lutein and zeaxanthin may reduce the risk of developing certain types of cancer, such as breast cancer, lung cancer, as well as help prevent cardiovascular disease and stroke.
is a bioflavonoid found in abundance in green leaves. It has antioxidant, anti-inflammatory, as well as unique properties in the fight against cancer. Quercetin also blocks substances involved in allergic reactions, acts as an inhibitor of mast cell secretion and reduces the release of interleukin-6.
The greens and leaves come in a wide variety of colors, from the bluish color of cabbage to the bright green color of spinach. In addition, the range of flavors is rich: sweet, bitter, peppery, salty. The younger the sprout, the more tender and softer its taste. Mature plants have tougher leaves and a stronger aroma. Mild taste is inherent in cabbage, beets, spinach, while arugula and mustard are spicy in taste. A salad full of greens contains enough nutrients and chemicals to keep us healthy. Do not neglect such a truly forgotten treasure as greens!
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