By Chisom Ibemere
Leafy greens also known as leaf vegetables are plant leaves that serve or are consumed as vegetables. They include spinach, kale, arugula, collard greens, Swiss chard, and lettuce.
These including a variety of leafy greens to your diet may help boost brain health and lower your risk of heart disease, cancer, high blood pressure and host of other diseases. It is an essential part of a healthy diet. They’re rich sources of vitamins, minerals and fiber but low in calories.
Leafy greens have low calories but are rich in nutrients which offer some of the healthiest foods you can eat. They are great sources of vitamins A, C, and K, as well as folate and minerals like iron, calcium, and magnesium.
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Leafy greens are high in dietary fibre, which can reduce the risk of heart disease, diabetes, constipation and certain types of cancer.
Leafy greens are rich in antioxidants like beta-carotene, lutein, and zeaxanthin, which can protect cells from damage caused by free radicals. Most leafy greens may contain compounds that have anti-inflammatory effects, which can help lower the risk of certain chronic diseases like arthritis, asthma, and other inflammatory conditions.
Leafy greens are low calory foods with high water content which make them a great food to include in weight loss or weight management diets. They contain compounds that may help regulate blood sugar levels, making them particularly beneficial for people with diabetes.
Leafy greens are great source of fibre and water, which can help improve healthy digestion and prevent constipation. They are also rich in lutein and zeaxanthin, which are important nutrients for eye health and may reduce the risk of age-related macular degeneration.
