Benefits of Green Vegetables

Benefits of Green Vegetables | Vegetables are important foods for humans to maintain health. Green vegetables such as lettuce, spinach, green beans, spinach, cassava leaves, papaya leaves, and the other turned out to have various health benefits.

The content of natural nutrients in green vegetables very much. Beside rich in vitamins A and C, green vegetables also contain various minerals such as calcium, iron, magnesium and phosphorus. Dark green vegetables are a source of carotenoids (pigments found in plants in plants) the best and quite important to combat free radicals.

Chlorophyll (chlorophyll leaves) in ,u>green vegetables is the color pigment of green plants and present in the chloroplasts of plant cells. Chlorophyll has a chemical structure similar to hemoglobin (red blood cells). Therefore, according to research by nutritionists, chlorophyll can be used to stimulate red blood cell formation in patients with anemia.

Besides chlorophyll is also capable of functioning as a natural cleanser (promotes detoxification); antioxidants that will neutralize free radicals before damage occurs in the cells of the body; anti aging and anticancer. And also, the enzyme protease inhibitor found in green vegetables can serve as a deterrent to cancer, especially cancers of the colon. The content of vitamin K in green leafy vegetables play an important role in the process of blood clotting, bone formation, and to prevent kidney stone formation. Eating green vegetables on a regular basis in each serving of food to maintain the youthfulness of the skin and helps maintain the strength of blood vessels order not easily broken.

No less important, the content of natural antioxidants and fiber in green leafy vegetables will maintain a healthy digestive tract and smooth. This will facilitate the remains of metabolism that are not useful out of the body, so no time to settle and cause disease.

Even, an antioxidant found in green leafy vegetables may protect eye cells from ultraviolet light which is the major cause of cataracts. This is because the greens contain lutein and zeaxanthin antioxidants almost 10 times as much vitamin E can protect eye cells from damage caused by ultraviolet.

Source: Hdindonesia

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