Benefits of Leafy Greens
If vegetables are the scarcest food in the American diet, leafy green vegetables are lacking most of all. Learning to cook and eat greens is essential for creating lasting health. Greens help build our internal rainforest and strengthen our circulatory and respiratory systems. The color green is associated with spring, a time of renewal, refreshment and vital energy. In Asian medicine, green is related to the liver, emotional stability and creativity. Nutritionally, greens are high in calcium, magnesium, iron, potassium, phosphorous, zinc, and vitamins A, C, E and K. They are crammed with fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals.
Some of the benefits gained from eating dark leafy greens are:
- blood purification
- cancer prevention
- improved circulation
- immune strengthening
- subtle, light and flexible energy
- lifted spirit, elimination of depression
- promotion of healthy intestinal flora
- improved liver, gall bladder and kidney function
- clearing of congestion, especially in lungs, and reduction of mucus
You can choose from a variety of greens. Broccoli is very popular among adults and children. Be adventurous and try greens you’ve never seen before like: bok choy, napa cabbage, kale, collards, watercress, mustard greens, broccoli rabe, dandelion and other leafy greens. Arugula, endive, chicory, lettuce, mesclun and wild greens are generally eaten raw. Spinach, Swiss chard and beet greens are best eaten in moderation because they are high in oxalic acid, which depletes calcium from your bones and teeth.