benefits of green vegetables

"Eat your greens" has been sound advice for generations. Green vegetables are particularly rich in antioxidants. They contain varying amounts of many phytochemicals including some really important ones like Vitamin C, flavonoids and carotenoids. The brassica group (broccoli, cabbage, Brussels sprouts, etc) also contain sulphur compounds and indoles, which add and extra health punch.

The green group also contributes significant amounts of other nutrients such as fiber, folate, B group Vitamins, Vitamin K and minerals such as iron, potassium and calcium.

Go green daily with vegetables like: asparagus, leeks, beans, peas, broccoli, green peppers, cucumbers, celery, cabbage, Brussels sprouts, leafy greens including Asian greens, or a variety of salad greens.