Green Veggies for Health

Green Veggies for Health

Mother Nature provides us with everything we need for a healthy diet. And of all the plant foods she provides—fruits, vegetables, grains, legumes, nuts, and seeds—vegetables top the list.

Vegetables are a cornerstone of good health. They reduce our risk of heart disease, stroke, cancer, and many other ailments. When we replace meat and refined, processed foods with vegetables, we’re giving our body a boost of nutrition, helping us stay healthier overall and maintain a healthy weight too.

The vital role vegetables play in our diet is undisputed. But according to a study published in the Center for Disease Control Journal, most Americans don’t consume nearly enough—and green vegetables are often at the bottom of the list.

Here are a few good reasons to keep eating your greens!

Arugula, bok choy, broccoli, watercress, collards, kale, Brussels sprouts, and other cruciferous vegetables contain phytochemicals that are studied for their anti-cancer properties.

Dark leafy greens contain carotenoids that play a role in eye health, particularly with cataract and age-related macular degeneration. They also help regulate digestion, maintain healthy weight, and slow down the absorption of sugar into the bloodstream because of their high fiber content.

The satisfaction and energy we enjoy when we eat healthfully is motivating in and of itself, but it doesn’t hurt that greens are tasty too. It’s easy to include them in all kinds of recipes, from lasagna and soup to pasta and salads. Try our recipe for Blanched Broccoli, Snap Pea and Pea Salad with Creamy Almond Dressing.

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