Dark Green Leafy Vegetables Equals Antioxidants Abundance
Dark Green Leafy Vege - Antioxidant Galore
Green leafy vegetables contains all the 6 essential nutrients:
- Carbohydrates - very little carbs, if any, and whatever carbs there are, they are packed into the fiber, that slows down the digestion of these carbs and hence, slow release of the carbs into the system.
- Fats - very little fats, if any - and only of the good fats (Omega-3). In any case, fats aid absorption of fat-soluble nutrients, including fat-soluble antioxidants.
... plus loaded with dietary fiber.
Plus loaded, too, with antioxidants ... mainly antioxidant phytonutrients, but also antioxidant Vitamin C and K.
Examples of Dark Green Leafy Vegetables, that are full of antioxidants (sorry ... the phrase is almost not needed as all dark green leafy vegetables are full of antioxidants ... just trying to make the point sink in ... ;-) ):
- Bok Choy
- Broccolli (while it doesn't have leaves, it is actually a "flower" from the cabbage family)
- Cauliflower (same as for broccolli, is a
"flower" from the cabbage family ... ok, it's not even green, but it is a
"flower" that is wrapped up in green leaves in its growing stage)
- Chinese Broccoli
- Chinese Spinach
- Choy Sum
- Mustard Greens
- Swiss Collard
- Turnip Greens
The list can go on and on ... and these are only examples of the more globally known ones ... and, there are some local to many countries still not yet made known to the rest of the world ...
Don't forgot to check out locally grown greens in your region.
Dark Green Leafy Vegetables' Main Nutrients
- Antioxidant: (Just about all types of antioxidants, depending on the variety of the vegetable)
- Other: Different types of nutrients depending on the variety; Almost all will have Dietary fiber, water
Even within the same variety, the antioxidants may also vary and, if even they contain the same antioxidants, the amounts will likely vary.
Some interesting stuff on Dark Green Leafy Vegetables
According to a write-up by Colorado State University, the dark and red
leaves vegetables contain more antioxidants and other nutrients, compared to the light green ones.
Examples of Health Benefits of Dark Green Leafy Vegetables
- lutein and zeaxanthin - for eyes, skin and colon health
- all types of antioxidants for cancer preventions - and for different types of cancer
- water - to hydrates the cells and to help with transportation of nutrients in the body
- trace minerals such as iron, calcium, magnesium and potassium for blood, bones, muscles and blood pressure, respectively - and these are just some examples of the health benefits they bring
- folate (or folic acid, a type of Vitamin B) for
0 nerves health
o feotus' health
o healthy cell division and cells growth
o health red blood cells, and prevention of anemia
o reduce memory loss
o lowering cholesterol
o lower and regulate blood pressure
o control blood sugar by controlling release of carbs into blood stream
- Vitamin C t0 boost immune system and collagen building
- Vitamin E for sun protection and brain functions
- Vitamin K to aid blood clotting for bleeding disorder
In very simple words of advice ... eat more greens for a healthier you!!!
Even the best thing in the world for health, still needs to be taken with care, in some circumstances ... not be cause of the "best thing" itself but because of the human ill condition we have created in our body that makes it even difficult for Nature to try to handle and help us ...
In a healthy (normal) body, there is no precaution needed when consuming vegetables. But with a diseased system, sometimes the body may not be able to handle some things (too) healthy. Dark green leafy vegetables can still be introduced for health in these instances, but would likely have to be done in graduation.
Hence, some precautions need to highlighted:
- can trigger Irritable Bowel Syndrome (IBS) in already diseased colon due to sudden introduction of fiber or, too much fiber too suddenly that the diseased colon may not be able to handle
- Vitamin K aids in blood clotting, hence, patients on anticoagulant drugs may need to take precautions when introducing greens into their diet or, intend to introduce dark green vegetables to introduce gradually
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