Add Nutrition By Adding Color: GREEN edition

Welcome to our 4th week of our Eat the Rainbow series! This week is National Vegetable Week and today we’ll be celebrating by discussing the benefits of eating GREEN vegetables! When I think about veggies, greens are usually the first that come to mind. From lettuce, kale, and spinach for salads, zucchini, cucumber, and green peppers for crunch, to the fresh flavors of herbs like cilantro, parsley, and dill, green vegetables are easily the most abundant color of the rainbow.

Green foods get their hue from chlorophyll, a natural blood purifier that increases red blood cell count and helps the liver and kidneys eliminate toxins. Some members of the green veggie family, including spinach and other dark leafy greens, green peppers, peas, cucumber and celery, contain lutein. Lutein works with another chemical, zeaxanthin, found in corn, red peppers, oranges, grapes and egg yolks to help keep eyes healthy. Together, these chemicals may help reduce risk of cataracts and age-related macular degeneration, which can lead to blindness if untreated.

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The “indoles” in broccoli, cauliflower, cabbage and other cruciferous vegetables may help protect against some types of cancer. Leafy greens such as spinach and broccoli are excellent sources of folate, a B vitamin that helps reduce risk of birth defects.

Green veggies are also great for detoxification effects! They contain chlorophyll, fiber, lutein, zeaxanthin, calcium, folate, vitamin C, calcium, and Beta-carotene. The nutrients found in these vegetables reduce cancer risks, lower blood pressure and LDL cholesterol levels, normalize digestion time, support retinal health and vision, fight harmful free-radicals, and boost immune system activity. 

If you’re looking for an easy, convenient way to get more veggies into your diet, our meal plans are a great place to start! For our menus, pricing, and more, visit our website at http://www.freshnfitcuisine.com!

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