Benefits of Green Vegetables
Long time ago I wanted to buy a good blender and this September I was fortunate to have it for my birthday. I have not had much time to use it, but I have prepared some other Multifruit juice and green juice.
The benefits of green juices are many. For me, their main advantage is that they can help us achieve the five daily servings of fruits and vegetables recommended (or even exceed them) and that invites us to eat vegetables that we may not regularly consume in our diet. In addition, they are very easy to digest, facilitate the absorption of nutrients by the body and are very satiating.
Of course, to be truly a green juice, at least 60% of the ingredients should be vegetable-based. I try to include only 1 piece of fruit or the equivalent amount, if I want to use more than one. Remember that fruit juices can easily become a real bombshell of sugar.
Moreover, within the plant, should predominate those green leafy vegetables or green vegetables. So today in this blog feed and healthy life we speak of the main properties of these vegetables.
As you see, most of them are rich in calcium and vitamin K, two essential nutrients for the health of our bones and teeth.
Basil is a good source of vitamin K, iron, calcium and vitamin A. It is attributed anti-inflammatory and antibacterial properties. For me it is an essential aromatic plant in many salads and is easy to grow on the balcony or the garden.
Cabbage is an excellent source of vitamin K and C and also has anti-inflammatory properties. My favorites are brussels sprouts. I love steam or baked and could eat them daily. I also whipped the cauliflower, especially in cream.
Celery possesses refreshing and diuretic properties. It is from the same family as fennel and parsley and gives the juices a slightly salty taste.
Chard is rich in vitamins A, C and K and is attributed to blood sugar and anti-inflammatory regulatory properties.
This green vegetable is rich in silicon and potassium. The latter contributes to the water and mineral balance of the body.
Coriander is attributed to the ability to eliminate toxic metals that can be stored in the body (intake bluefish large, for example). It is very aromatic and possesses antioxidant properties, favors the digestion and elimination of gases, relieves inflammations and contributes to lower the level of sugar and cholesterol in blood. In addition to being able to include it in your juices, you can also eat it raw in salads.
You may also like to read another article on Natural-Lotion: 10 delicious foods rich in vegetable protein: Discover them!
Kale or famous kale is rich in essential fatty acids omega 3 and calcium and are attributed preventive effects against different types of cancers. Personally, I do not get too excited. I buy it very sporadically and I prefer to steam it or scald it. Crude seems to me too ‘tough’. In juice, I have to try it.
Broccoli contains vitamins C, K, A and B9 (folic acid). In case you use it for juices or shakes, you probably have to add water, as the broccoli will make them very thick.
Arugula is rich in calcium, vitamin A, C, K and potassium. It promotes digestion and also has anti-inflammatory properties. I love it for its taste between bitter and spicy.
Lettuce is rich in fiber, favoring the digestive process. There lettuces for everyone, but who recommends darker because they tend to be richer in minerals and vitamins.
Mint helps to relax body and mind, promotes digestion, reduces nausea and relieves headaches. It also brings a touch of freshness in all recipes. In addition to juices, like the cilantro, you can eat it raw like this quinoa salad, mint and parsley. It is also easy to grow at home.
Popeye was right. Spinach helps us to be healthy and strong, since in addition to iron, they contain vitamins A, C, B2, B6, B9 (folic acid), E, manganese, magnesium, calcium and potassium among other nutrients. They are beneficial to our digestive system, our skin, our bones and can be great allies if we want to lose weight or keep us, as they are very satiating. I love to take them raw or a little scalded.
It is a plant very rich in folic acid and also contributes to the loss of weight and detoxification of the body. Its aromatic flavor allows us to use it in many recipes, both raw and cooked. In addition, it is one of the foods richest in vitamin C and chlorophyll.
What green vegetables accustom to eat? And what are your favorites for green juices?