Till now, you might have been heard or read about the benefits that whole-foods contribute to a person’s general health. You’ve probably been taking superfoods whose quality is usually been hyped all because you are not sure of which whole-food is highly beneficial to the overall health of the body and still at a very low cost. You’ll agree with me that leafy greens are one of the known inexpensive and consumer friendly whole-food. They offer great flexibility when integrating them as part of daily meals and costs less compared to hyped superfoods
Leafy greens contains both nutritional values and varieties of antioxidants for fighting diseases. A very nutritious leafy green food is Kale. It contains vitamins A, C and K, calcium, potassium and folate. Collard greens also contains calcium, vitamins A, C and K alongside glucosinolates which is known for preventing the cancer. The glucosinolate comprises of glucoraphanin, gluconasturtiian, glucotropaeolin, and sinigrin. Spinach contains these vitamins too with an inclusion of B vitamins. Although, wrongly badmouthed, it offers good levels of manganese, folate, iron, and glycoglycerolipids which protects the lining of the digestive tracts. Swiss chard contains vitamins A, C, E and K in addition to iron, manganese, magnesium, and polyphenol antioxidants including kaempferol and syringic acid. Also offer by Swiss chard is phytonutrients, which is a good antioxidant, anti-inflammatory agent, and detoxifier. Other nourishing and health beneficial leafy green foods are turnip greens and beet greens.
It is advisable to always to go for crisp plants rather than wet or floppy ones whenever you want to consider purchasing leafy greens. Also, always go for the organic greens because the farmers that plants greens for the purpose of selling them in the market must have subjected their greens to harmful insecticides all in the name of ensuring good growth of these plants. Most leafy greens are naturally bitter, which is actually good to balance consumption of sweet food, but by adding golden raisins for sweetness, dressing, toasted pine nuts, etc., you can reduce the bitterness. When cooking, you may choose to remove the stalks of the greens to be cooked separately or used for soups. Don’t forget to always go for the darkest leaves; a few brown spots are tolerable.