Leafy greens are among the most nutrient-dense foods you can eat. They are packed with vitamins, minerals, and phytonutrients and contain a lot of fiber while being low in calories, sodium, and fat. These healthy foods are excellent for keeping you hydrated and provide numerous benefits, such as reducing inflammation, improving eye health, supporting the immune system, detoxing, and helping with digestion.
Eating enough leafy greens is essential for our well-being. A few of these include arugula, kale, spinach, and broccoli. These vegetables are great for the skin and provide a wealth of vitamins. They also provide a lot of calcium, which is good for bone health and helps fight inflammation. They are rich in Vitamin A, which is good for the eyes and helps the immune system function. They are also a fantastic source of folate, which is essential for cell growth and helps produce brain chemicals like serotonin and dopamine. Folate is also crucial in lowering depression, which can often be triggered by stress.
They are a source of Vitamin C, which is a powerful antioxidant and helps protect against cardiovascular disease. They are also high in fiber, suitable for our digestive system, and can lower blood cholesterol levels and blood pressure.
Adding leafy greens to your diet can also positively impact your mood and boost energy. Folate, found in arugula, spinach, and broccoli, can help reduce symptoms of depression and increase the levels of the mood-enhancing chemical serotonin in the body. Folate is also essential for preventing heart disease and promoting bone health.
Leafy greens are also expert detoxifiers thanks to their chlorophyll content, which binds to heavy metals and toxins and carries them out of the body. They also contain sulfuric acid, which can protect against cancer.
Eating dark leafy greens can also benefit your eye health, as they are a great source of lutein and zeaxanthin nutrients. These phytochemicals are essential for maintaining the health of our retinas. They are also suitable for our bones, as they provide a good amount of Vitamin K, which promotes the formation of vital proteins in blood clotting and bone metabolism.
The next time you shop, look for fresh, locally grown leafy greens that have not been treated with pesticides. You can find them at most grocery stores and farmer’s markets. When buying prepackaged salad greens, check the label to ensure they are safe to eat and have been appropriately stored. When preparing your leafy greens, rinse them gently in cold water and drain any excess moisture. If you have large leaves to clean, try soaking them in a bowl of cool water (don’t overdo it). If you have a salad spinner, use it to speed up the process. It’s best to store your salad greens in the fridge with a damp paper towel or cloth to prevent them from rotting and avoid bruising.