Green vegetables constituting of cabbage, lettuce, broccoli, turnip greens, spinach and spring onions, etc are recognized by the nutritionists as an excellent source of so many important nutrients. They are the nutritional powerhouses and deliver a bonanza of vitamins, minerals and phytonutrients.

• Green vegetables have very little carbohydrates in them. Whatever carbohydrate is present is packed in layers of fibers, which make them very slow to digest. That is why, in general, greens have very little impact on blood glucose.

• Leafy vegetables are ideal for weight management as they have very low calorie content.

• They are useful in reducing the risk of cancer and heart disease since they are low in fat, high in dietary fiber, and rich in folic acid, vitamin C, potassium and magnesium, as well as containing a host of phytonutrients which protect our cells from damage and our eyes from age-related problems.

• An increment of one daily serving of green leafy vegetables lowered the risk of cardiovascular disease by 11 percent.

• Because of their high magnesium content and low glycemic index, green leafy vegetables are also valuable for persons with type 2 diabetes.

         

• They are the major source of iron and calcium in our diet.

• Green leafy vegetables are rich in beta-carotene, which can also be converted into vitamin A, and also improve immune function. Deficiency of vitamin A causes night blindness.

• Green veggies contain a variety of carotenoids, flavonoids and other powerful antioxidants that have cancer-protective properties.

• Quercetin, a bioflavonoid found in leafy green vegetables, has an antioxidant and anti-inflammatory activity and displays unique anti-cancer properties. It blocks the substance involved in allergies.

Green vegetables are usually the neglected gold mine which provides a whole range of important nutrients and phytonutrients to keep us healthy.