In honor of St. Patrick’s Day, here are a few reminders about the benefits of leafy green vegetables.
Lin Yan published the benefits of these foods in USDA Grand Forks Human Nutrition Research Center News, http://1.usa.gov/1U9vD8x on March 23, 2013. “Dark green leafy vegetables are great sources of nutrition. Salad greens, kale and spinach are rich in vitamins A, C, E and K, and broccoli, bok choy and mustard are also rich in many of the B-vitamins. These vegetables also contain an abundance of carotenoids—antioxidants that protect cells and play roles in blocking the early stages of cancer. They also contain high levels of fiber, iron, magnesium, potassium and calcium. Furthermore, greens have very little carbohydrates, sodium and cholesterol…The dark greens supply a significant amount of folate, a B vitamin that promotes heart health and helps prevent certain birth defects.”
Ingrid Adams from the University of Kentucky Cooperative Extension Service outlines benefits of dark, leafy green vegetables as well as tips on their shopping, preparation, and storage. http://bit.ly/1S6qqdY