10 Green Vegetables Green vegetables are good for your health, full of vitamins, minerals, dietary fiber, and low in fat.

Browse By

10 Green Vegetables Green vegetables are good for your health, full of vitamins, minerals, dietary fiber, and low in fat.

10 Green Vegetables

Green leafy vegetables are an important part of a balanced diet because they are rich in vitamins, minerals, fiber, and other nutrients, while being low in fat. Regular consumption of green leafy vegetables can also help reduce the risk of obesity, heart disease, high blood pressure, and depression, among other diseases.

10 Green Vegetables Green vegetables are good for your health.

1. Spinach is considered one of the healthiest vegetables due to its abundance of nutrients. The vitamins in spinach help reduce cell degeneration and lower the risk of chronic diseases. Studies have shown that dark green leafy vegetables, such as spinach, are high in antioxidants, especially selenium, which has been linked to a reduced risk of cancer. Spinach also helps maintain a healthy heart by slowing down the heart rate.

2. Broccoli is a cruciferous vegetable rich in glucosinolates and sulforaphane, which are compounds formed by the breakdown of glucosinolates. Sulforaphane is very important because it has anti – cancer properties. In animal studies, sulforaphane was found to reduce the number and size of cancer cells and inhibit tumor growth. In addition, broccoli also helps prevent other chronic diseases. It can effectively reduce the risk of heart disease related to oxidative stress because broccoli is high in antioxidants. Which help reduce the level of free radicals in the โปรโมชั่นพิเศษจาก UFABET สมัครตอนนี้ รับโบนัสทันที body.

3. Brussels sprouts are packed with health-promoting nutrients, just like other cruciferous vegetables. The antioxidants found in Brussels sprouts have been shown to protect cells from damage. Eating Brussels sprouts also aids the body’s detoxification process.

Studies have shown that eating Brussels sprouts can increase the efficiency of the body’s detoxification enzyme system by 15-30%. Which may help reduce the risk of colon cancer. Brussels sprouts are also rich in nutrients, including vitamin K, vitamin C, vitamin A, folate, potassium, and manganese.

4. Kale is a leafy green vegetable that is well-known for its high nutritional value, antioxidant content, and numerous health benefits. Just one cup of fresh kale provides your daily dose of calcium, copper, potassium, and B vitamins. It is also rich in vitamins C, A, and K. The powerful antioxidants in kale also promote heart health. Studies have shown that drinking kale juice can help lower blood pressure and may even help lower blood sugar and cholesterol levels.

5. Green peas are a high-carbohydrate vegetable, which means they contain more carbohydrates and calories than non-starchy vegetables, and if consumed in large quantities, can affect blood sugar levels. However, green peas have a number of health benefits. One cup of green peas (cooked) contains 9 grams of fiber, 9 grams of protein, vitamins C, A, K, thiamin, niacin, folate, and riboflavin.

Due to their high fiber content, peas help stimulate digestion by increasing the number of good bacteria in the gut and helping with regular bowel movements. Saponin, a plant compound with cancer-fighting potential, is found in abundance in peas. Studies have shown that saponin may help fight cancer by reducing tumor growth and stimulating the destruction of cancer cells.

6. Asparagus is a nutrient-dense vegetable. Just a half-cup of asparagus can meet one-third of your daily folate needs. It’s also rich in other important nutrients, including thiamin, riboflavin, selenium, and vitamin K.

Getting folate from foods such as asparagus can help prevent diseases and birth defects, especially in pregnant women . Getting enough folate can help prevent central nervous system abnormalities in the fetus. In addition, studies at the cellular level have found that asparagus may help nourish the liver by improving liver function and protecting the liver from toxins.

7. Kale : A leafy green vegetable with a high nutrient content, just one cup of kale provides 4 grams of protein, 5 grams of fiber, and 27 percent of your daily calcium needs. Kale is also one of the best plant sources of calcium, along with broccoli and soybeans. *Kale is also one of the best sources of plant-based calcium, and is packed with antioxidants that help protect against a variety of diseases. Studies have shown that eating more than one serving of kale per day can reduce your risk of developing glaucoma, an eye disease that can lead to blindness, by 57 percent.

8. Brussels sprouts  are a member of the cabbage family and can be eaten both cooked and raw. One cup of raw Brussels sprouts contains 5 grams of fiber and 140% of the daily value of vitamin C. It is also rich in antioxidants, which have been proven to help reduce inflammation and control blood sugar levels. In animal studies, extracts of Brussels sprouts were found to reduce blood sugar levels by 64% in just 7 days.

9. Young seedlings of various vegetable seeds, harvested when the leaves are still small. They have been commonly used as a food garnish since the 1990s, but have recently become more popular because of their high nutritional value, especially vitamins E, C and K. Microgreens’ small size allows them to come in a variety of colors and textures. They can also be grown year-round at home, making them easily accessible.

10. Cabbage is a vegetable with dense, layered leaves that come in a variety of colors and belong to the Brassica family, along with Brussels sprouts, broccoli, and kale. This family of vegetables contains compounds called glucosinolates, which are bitter-tasting compounds that have been shown to have cancer-fighting properties, particularly in lung and throat cancers, in animal studies.

Cabbage can also be fermented to make kimchi , which has several health benefits, such as aiding digestion, boosting the immune system, and possibly aiding in weight loss.