Green, Leafy, Healthy Vegetables that People Forget to
Buy
 Bok
Choy is also called Chinese cabbage. It is
usually sautéed in olive oil or added to soups and
casseroles. Bok Choy contains beta-carotene,
calcium, fiber, potassium, vitamin A, vitamin B6,
and vitamin C. Bok choy helps prevent cancer,
protects against cataracts and combats free radicals
in the body.
Brussels Sprouts look like a tiny cabbage.
Like cabbage, they do have a strong smell and flavor, but
they do taste great when sliced in half and sautéed in olive
oil or steamed with butter, salt and pepper. Brussels
sprouts contain calcium, copper, fiber, folate, iron,
magnesium, manganese, omega-3 fatty acids, phosphorous,
protein, potassium, riboflavin, thiamin, vitamin A, vitamin
B6, vitamin C, vitamin E, and vitamin K.
Brussels sprouts help prevent cancer, detox the body,
improve the health of skin, improve the functioning of the
colon and immune systems, protect against birth defects and
rheumatoid arthritis.
Endive comes from the chicory plant and is its
second growth. It will be purple or a pale yellow and
reminds one of lettuce. It can be added to salads,
sautéed or steamed and served as a side dish. Endive
contains, calcium, folate, iron, magnesium, potassium,
selenium, B vitamins, vitamin C and zinc. Endive
has compounds that detoxify the body, promotes regularity,
boosts the immune system and reduces the risks of cataracts
and protects the heart.
Collard Greens are most popular in the South.
But, collard greens are great when they are steamed or
cooked in olive oil and garlic. They are often served
with rice or black-eyed peas. Collard greens contain
calcium, fiber, folate, iron, magnesium, niacin, omega-3
fatty acids, phosphorous, potassium, protein, vitamin A,
vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin C,
vitamin E, and zinc. Phytonutrients in collard greens
help your body fight off cancer, detoxify, gives antioxidant
protection, boosts the immune system and mental function,
and reduces symptoms of menopause.
Kale is great as a side dish or added to a
casserole, soup or cole slaw. Kale contains calcium,
copper, fiber, manganese, potassium, vitamin A, vitamin B6,
and vitamin C. The compounds in kale combat some
cancers, reduces your risk of cataracts, helps your cells
detoxify, improves lung health, boosts your immune system
and keeps your brain sharper while you age.
Mustard greens are the green part of the mustard
plant. The seeds are what is used to make Dijon
mustard. The greens have a pepper flavor. They
taste great sautéed, but can be added to casseroles, pasta
or stir fries to perk up a meal. Mustard greens
contain antioxidants, fiber, folate, manganese, vitamin A
and vitamin C. The antioxidants in mustard greens
combat free radicals, sharpen the mind, reduce the symptoms
of rheumatoid arthritis, and protect your heart and lungs.
Romaine lettuce is much more healthy than iceberg
lettuce. Romaine lettuce is used in salads and on
sandwiches, Romaine contains chromium, fiber, folate,
iron, manganese, molybdenum, phosphorous, vitamin A, vitamin
B1, vitamin B2 and vitamin C. Romaine lettuce helps
protect the heart by improving healthy cholesterol levels
and blood pressure.
Turnip greens are often discarded when the turnip
root is harvested. But, that is a shame since the
greens are healthy and taste great sautéed or steamed.
Turnip greens contain calcium, copper, fiber, folate,
manganese, vitamin A, vitamin C, vitamin B6 and vitamin E.
They ease the symptoms of rheumatoid arthritis, improve the
health of the colon and reduce the risks of colon cancer,
combat atherosclerosis, improve mental function and promotes
lung health. |
