You probably remember your parents yelling at you as a kid to eat your greens… and maybe your parents knew exactly what they were talking about!
Green vegetables are an important part of a healthy diet, but you might be surprised to find out just how important they are to your body’s functions.
According to the Australian Institute of Personal Trainers, there are 4 reasons to eat green vegetables:
Green leafy vegetables are full of fibre, an important nutrient for weight-loss and maintenance, as it keeps you full for longer and manages hunger.
All green leafy vegetables are an excellent folate source – important for reducing the risk of cardiovascular disease and loss of memory. Folate is also known for its production of serotonin, so helps prevent depression and elevates your mood.
Antioxidants like Vitamin C contained in green leafy vegetables reduce the risk of cataracts and macular degeneration. Vitamin C also helps the body make collagen, an important component of cartilage that assists in joint flexibility, reduces your risk of arthritis as well as keeping skin healthy.
Some leafy green vegetables, including kale, are rich in calcium– particularly good for teeth health and lowers your risk of osteoporosis.
Healthy Eating Australia also lists another reason to put some more greens on your plate. Green vegetables contain good quantities of Chlorophyll, which:
acts as a blood detoxifier;
aids in growth and repair of tissue;
helps stimulate red blood cells to improve oxygen supply; and
has antimutagenic and anti-carcinogenic properties, which protect your body from toxins.
Stuck for recipe ideas using green vegetables? Add some to your morning smoothie, or click here for some recipe ideas.