5 reasons to eat green vegetables

Surely you've heard about how healthy it is to eat green vegetables. However, this argument is not enough for many to force themselves to eat broccoli or "green" salad. Therefore, we are talking about at least 5 more reasons why it is worth doing this. After reading this article, you will begin to treat "tasteless" spinach or pepper in a completely different way.

Have you ever wondered why green vegetables are... green? Chlorophyll is responsible for their color — a pigment that gives plants the appropriate color, and also provides them with nutrition by processing carbon dioxide.But chlorophyll brings life not only for plants, but also for humans. It is very useful because it helps to strengthen immunity, prevents the development of pathogenic bacteria in the intestine, strengthens cell membranes. In its chemical structure, chlorophyll is very similar to hemoglobin, which is why it has such a positive effect.

In addition to chlorophyll, green vegetables contain a large amount of folic acid. Everyone knows that it is useful for pregnant women. And what about the rest of people?Folic acid has a beneficial effect on the heart and blood vessels, helps restore immunity, stimulates metabolic processes and lowers the acidity of the stomach. For normal functioning of the body, an adult should consume at least 400 mcg of folic acid per day. This amount of substance is contained in about two avocado fruits.

Green vegetables are a real storehouse of natural vitamins and minerals! If you regularly eat such vegetables, then you can forget about synthetic vitamins and other dietary supplements. All the substances necessary for the body will come from natural sources.For example, avocado is rich in vitamins B, E, A, C and K, calcium, potassium, phosphorus, iron, sodium and many other minerals. Broccoli is replete with antioxidants that help prevent cell damage. A green salad boasts a lot of pectin and fiber. And this is only part of the vitamin abundance of green vegetables.

Due to the content of chlorophyll, sulforaphane, antioxidants and a lot of other useful substances, many green vegetables and leafy greens have anti-inflammatory and antibacterial properties. For example, spinach or Brussels sprouts are well—known sources of fiber and folic acid.Also, anti-inflammatory products include broccoli, white cabbage, arugula, celery, parsley, dill and chard (beet tops). They can be consumed both in their natural form, and added to different dishes or to make vitamin smoothies. Eat them any way you want, as long as they are present in your diet every day.

WHO recommends eating at least 400 grams of fruits and vegetables a day. This is important for maintaining health and strengthening immunity. It has been proven that regular consumption of vegetables and herbs has a positive effect on the endocrine system, promotes the stimulation of digestion and strengthening of blood vessels, prevents the development of chronic diseases.To always feel good, eat at least one fruit a day and 100 grams of vegetables during each meal. You'll see, in a couple of weeks you'll notice the result!