Why Greens are a Superfood!
There are many kinds of leafy greens, such as collard greens, beet greens, kale, mustard greens, Swiss chard, bok choy, and spinach. They are high in vitamins A, B, C, E, and K. Their excellent mineral content includes manganese, magnesium, iron, calcium, and potassium. They are good sources of dietary fiber and amino acids, which are the building blocks for protein. Additionally, their deep, bright color represents their abundance of phytonutrient, such as beta-carotene, lutein, and zeaxanthin. They are also good sources of omega-3 fatty acids.
While most dark green leafy vegetables can be eaten raw in salads or green smoothies, cooking them may have certain advantages. When you use healthy cooking techniques for very limited cooking times, oxalic acid, cellulose and hemicellulose fibers are softened and broken down. This helps digestibility and allows for the release of more nutrients and greater absorption by our bodies.
These nutrient powerhouses function in countless ways to keep us healthy. Here are just a few:
- Act as natural anti-inflammatories, reducing inflammation our bodies.
- Support the healthy functioning of all of our body’s systems.
- Help prevent cell damage from various toxins.
- Strengthen our immunity.
- Enhance energy metabolism in every cell of the body.