Why you should always eat greens and green vegetables: nutritionist explains

Vegetables are foods without which it is hard to imagine anyone's diet. Experts recommend eating them every day, depending on your taste, but preferably raw.

"But still, the emphasis should be on seasonal ones, because they contain the most useful vitamins and minerals. For example, in the fall, you should eat pumpkin, beets, carrots, all kinds of cabbage, and radishes," nutritionist and consultant Aliona Yudina told FoodOboz.

But at the same time, there are vegetables that, regardless of the season, everyone should always eat, and these are all green vegetables, greens. Nutritionist Anna Kashpour shared on Instagram all the beneficial properties of these products.

Green vegetables are:

• a powerful antioxidant
• a rich source of coarse fiber
• they eliminate inflammation, cleanse the skin
• accelerate digestion and gastrointestinal functions

• enrich the microbiota with probiotics that promote the growth of beneficial bacteria in the large intestine.
• they contain vitamins K, C, B, folic acid
• rich in chlorophyll (detoxifies the liver, improves digestion)

"They also improve your mood, so try to eat them as often as possible," Anna added.

What is the best way to eat vegetables with

Vegetables go well with all foods, they can be baked with fish, meat, eaten with cereals, made into simple salads with delicious sauces, steamed, baked with oils and spices.

Greens can be used to make healthy smoothies, eaten raw, or used to make toast.

Healthy vinaigrette with avocado and herbs according to Alena Yudina's recipe

Ingredients:

• beets - 1 pc.
• carrots - 1 pc.
• avocado - 1 pc.
• pine nuts - 40 g
• olive oil - 1 tbsp.
• balsamic - 1 tbsp.
• French mustard in grains - 1 tsp.
• salt, black pepper - to taste

Method of preparation:

• Wash the beets and carrots, blot off excess water with a paper towel, wrap them in foil, and bake them in the oven at 160-180° for about an hour.
• After baking, let the vegetables cool, peel them and cut them into cubes.

• Peel and dice the avocado.
• Add the avocado to the carrots and beets. Add nuts, balsamic, oil and mustard, salt and pepper. Mix well and let stand for at least 1 hour.

The nutritionist noted that you can add any vegetable oil, any herbs, balsamic vinegar or sauce, or teriyaki sauce, as well as nuts to this salad.

"For those who like it spicy, you can add hot mustard instead of French mustard. You can add red onions, and if you want to make the taste more delicate, then you need green onions," the expert added.