Vitamins In Leafy Green Vegetables
Leafy Green Vegetables
Well, summer is a great time to cultivate your taste for nature’s superfood. One of Body Ecology’s 7 healthy eating principles is the 80/20 rule. Simply put, this means that for any meal, 80% of your plate consists of vegetables and 20% consists of either a grain OR an animal protein (but not both together!).
Leafy Vegetable Crops
Leafy vegetables are easily grown, rich in vitamins and minerals, contain relatively few calories, and are enjoyed most when harvested fresh. They are ideal for the cool temperatures and short seasons of high altitudes because they can be eaten at any stage of maturity.
Nutritional Powerhouses Leafy Vegetables
Dark green leafy vegetables are, calorie for calorie, perhaps the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins.
Green Leafy Vegetables Are Healthy Foods
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Vitamins/ Leafy Green Vegetables
Much of the research that has already been conducted points to the benefits of vitamins and antioxidants, specifically beta carotene, vitamin E, vitamin C, zinc, selenium, copper, manganese and lutein. The National Eye Institute’s recent Age-Related Eye Disease Study found that about one-fifth of patients with advanced age-related macular degeneration (AMD) enjoyed a decreased risk of vision loss after taking high levels of zinc and antioxidants.
A vegetable may be roots, stems, tubers, leaf bases, leaf petioles, entire leaves, mature or immature fruit and flower parts, that can be eaten. Green leafy vegetables have played a role in the diets in all parts of the world but in Africa, they have a major significance in the nutritional and medicinal aspects of human welfare. In his studies on the relationships between plants and people, Patrick Maundu observed that many species of leafy vegetables that are part of traditional diets have not been fully exploited.
