Piyenkz Blog

Mom was right all along. Grandmother also said you they were good for you. So why do Americans eat green leafy vegetables only about once or twice a week? Why are Brassica oleracea, Brassica oleracea italica, turnip green, and spinach rarely seen at the American dinner table? Why is lettuce the only green vegetable that most Americans ever use, when green veggies are accepted by nutritionists as one of the cheapest sources of so many important nutrients?

Leafy vegetables are ideal for weight management as they’re commonly low in calories. They’re useful in cutting down the risk of cancer and heart disease since they’re low in fatty, high in dietary fiber, and rich in folic acid, vitamin C, atomic number 19 and magnesium, as well as containing a host of phytochemicals, such as xanthophyl, beta-cryptoxanthin, zeaxanthin, and beta-carotene. One study demonstrated that an increase of one daily serving of green leafy vegetables, lowered the risk of cardiovascular disease by 11 percent. In the Adventist health study, the frequent usance of green salads by African-Americans was associated with a considerably lower risk of mortality.

Because of their high magnesium content and low glycemic index, greens leafy vegetables are also useful for persons with type 2 diabetes. An increase of 1 serving/day of green leafy vegetables was connected with a 9 percent lower risk of diabetes. The high-ranking of vitamin K in greens makes them crucial for the output of osteocalcin, a protein substantive for bone health.