Why you should eat green leafy vegetables: 10 health benefits revealed

Green leafy vegetables support the cardiovascular system, lower cholesterol levels, and reduce the risk of cancer.

They are a group of vegetables rich in iron and calcium. These include spinach, kale, arugula, lettuce, chard, parsley, celery, coriander, chicory, and others.

The characteristic green color is determined by chlorophyll, a chemical compound found in plants, some algae, and bacteria that is essential for photosynthesis. This is one of the main reasons why green leaves are so healthy, according to CocinaFacil.

10 reasons why you need to eat more green leafy vegetables

• Lower cholesterol levels.
• They contain high amounts of fiber, which improves digestion, fights constipation, and regulates metabolism.
• Provide a large amount of antioxidants that help reduce cell damage and the risk of cancer.

• Contain vitamin C, which strengthens the immune system and helps to restore infected tissues.
• Maintain a stable level of sugar in the body.
• Contain lutein, which improves eye health and helps reduce the risk of age-related macular degeneration, cataracts, and eye infections.
• Promote the production of red blood cells.
• Reduce the risk of cardiovascular disease.
• They are a source of energy.
• Help treat and prevent anemia.

How to add them to your diet?

There are two main ways to add green leafy vegetables to your diet: raw or cooked. Those who prefer to eat raw can use them as a base for a salad, supplemented with ingredients from other food groups. Another way is to make juices and smoothies.

On the other hand, if you cook, you can include them in a vegetable soup recipe, stew them with cream, or simply boil them with other vegetables such as potatoes to create a great side dish.