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Know how leafy vegetables are more nutritious!

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A study conducted by Rush University Medical Center reported a significant reduction in cognitive skills in the participants who ate dark green leafy vegetables in large amounts. The researchers linked the high vitamin K content, folic acid, beta-carotene, and lutein in this vegetable to the influence of anti-aging effects.

The researchers found that 1.5 cup of the leafy vegetables like spinach and cabbage are capable to cut the risk of Type 2 diabetes by 14%. Another study showed that your risk of diabetes was reduced by 9% if you increased your intake of greens by one serving a day. Middle-aged women who ate one serving of greens a day reduced their risk of hip fractures by 45%.

Studies have also shown that an increased intake of vegetables and leafy vegetables can help prevent certain diseases. In a study based on the data of 82,000 Swedish adults found that those who consumed three or more servings of green leafy vegetables per week had a 46% lower risk of stomach cancer than participants who ate less than half a serving of these vegetables per week. Additionally, the antioxidants present in the green leafy vegetables also help to protect against cancer. However, more human research is needed to understand the link between eating leafy vegetables and cancer risk.

A study published in the Journal of Neurology found the association of slower age related cognitive decline with a diet that includes at least one serving of green leafy vegetables in a day. In addition to a diet rich in healthy plant foods, including fruits, vegetables, and super powders. Leafy vegetables are useful in salads, smoothies, juices, soups, and a variety of other recipes.

Collard Greens, Spinach, Beets, Watercress, Kale, Rocket, Chiron, Romaine, Broccoli, Bok Choy etc. are beneficial. Whether you like spinach for your smoothie, kale as the base of your lunch salad, or collars for your plate, it is important to be aware of the potential risks of overeating leafy vegetables.
In particular, green vegetable are involved in a whole range of benefits for our body health. According to the Journal of the American College of Nutrition, the plant dyes lutein and zeaxanthin help prevent stroke, heart disease, and breast and lung cancer.

Vegetables that contain most of these pigments include kale and spinach, which is known to protect and repair the body from sun damage, as it contains vitamin A, folic acid, and beta-carotene. The carotenoids lutein and zeaxanthin, which occur in leafy green, are concentrated in the retinal macular region of the eye (lenses). A diet of dominant leafy green protects the eyes from the need for glasses in children and macular degeneration and cataracts in adults.

This is due to folate, beta-carotene, and vitamin K, which contain leafy vegetables. Leafy vegetables also contain potassium, which lowers high blood pressure, fiber that keeps cholesterol at bay, and folic acid, which prevents heart disease and strokes. Their extensive range of antioxidants also protects against damage caused by free radicals, which contribute significantly to atherosclerosis.