Why green vegetables are important
Green is associated with spring – the time of renewal, growth and energy – making this the ideal opportunity to discuss the benefits of eating greens. In Chinese medicine, green is related to the liver and the liver is the organ associated with spring. So, it feels apt that we pay special attention to detoxifying the liver. Green vegetables are the food more commonly missing in our diets, yet they are one of the most essential for our health and immunity. In fact, they are easily considered nutritional powerhouses.
Leafy greens can provide vitamins, minerals, antioxidants and fibre. They are high in calcium, magnesium, iron, potassium, phosphorus, zinc and vitamins A, C, E and K. On top of that, they’re packed with fibre which keeps the colon healthy and chlorophyll to neutralise toxins, as well as folic acid and many other micronutrients and phytochemicals. Eating greens helps to nourish your body and strengthen the blood and respiratory system. Dark greens in particular are high in folate. Folate is a B-vitamin found mainly in dark green leafy vegetables, beans and nuts, and it promotes heart health and helps prevent certain birth defects. Leafy green vegetables are also known to be high alkaline foods. Alkaline foods assist in maintaining healthy pH levels in your gut, neutralising acidic conditions and boosting the body’s energy levels.
The benefits of leafy greens:
Strengthen the immune system
Improve circulation
Support brain function and and slow the rate of mental decline
Regulate blood glucose levels
Help prevent cancer
Reduce the risk of obesity, heart disease and high blood pressure
Promote healthy gut flora
Renew, repair and restore glowing skin
Reduce congestion and mucus in the lungs
Improve liver, gall bladder and kidney function
Many leafy greens are available all year round, so you can explore different types and get creative in the kitchen. For maximum health benefits, include a variety of fresh greens in your diet and rotate them often. Leafy greens can be easily incorporated into meals so you can reap the many health benefits. Try different cooking methods such as steaming, boiling or sautéing your greens - just don’t cook them to death or you’ll remove any nutritious value. You can work them into a soup, stir-fry or stew. They can also be eaten raw in salads, pickled or added to smoothies and juices. Organic and seasonal is preferred and always wash them well before you prep, cook and eat.
What green vegetables are good for you:
Brassicas - kale, cabbage, broccoli, brussel sprouts
Spinach
Watercress and microgreens
Romaine lettuce / cos
Swiss chard
Rocket / arugula
Collard greens
Chicory / endive
Bok choy
Leafy green vegetables are packed with important nutrients that are vital for our health and wellbeing. For more ideas on how to cook healthy, check out the nutrition section of our membership platform with tips, videos and recipes for gut health, brain health, immunity, snacks and lots more. New members can avail of a 14 day free trial.