TOP 9 most useful types of greens

In spring and sum­mer, you need to espe­cial­ly lean on leafy sal­ads. Veg­eta­bles rich in vit­a­mins and use­ful microele­ments help to improve the intesti­nal microflo­ra, lose weight, main­tain elas­tic­i­ty and youth­ful­ness of the skin, and also reduce the risk of car­dio­vas­cu­lar dis­eases and can­cer. Espe­cial­ly for you, we have col­lect­ed the most pop­u­lar and healthy types of greens, which you should def­i­nite­ly include in your diet.

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Roman salad (Romaine)

Greens have a del­i­cate aro­ma and a del­i­cate nut­ty taste. Used in sand­wich­es and sal­ads, most often in the pop­u­lar “Cae­sar”. Romaine is rich in vit­a­mins A, B, K, folic and ascor­bic acid, as well as nutri­ents such as phos­pho­rus, cal­ci­um, iron, mag­ne­sium and man­ganese. Greens improve the lev­el of lipids in the blood, there­by reduc­ing the risk of heart dis­ease, help fight depres­sion and pro­duce hor­mones.

Arugula

Known for its spicy taste and slight green smell. It is added to sal­ads, served as a side dish for meat, stews or pas­ta. Also used for med­i­c­i­nal and cos­met­ic pur­pos­es. Arugu­la leaves con­tain a lot of vit­a­min C and iodine, thanks to which immu­ni­ty is strength­ened and the diges­tive sys­tem is acti­vat­ed.

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Corn

A prod­uct loved by many French peo­ple, it dif­fers from oth­er types of greens in small dark green leaves and a sweet, nut­ty-spicy taste. It con­tains vit­a­min com­po­nents A, E, C, and iron, which improve the heart sys­tem, col­la­gen pro­duc­tion, and also help fight colds. Corn is rec­om­mend­ed to be con­sumed fresh in com­bi­na­tion with oth­er greens, apples, cit­rus fruits, wal­nuts, and fried bacon.

Iceberg

Low-calo­rie greens, rem­i­nis­cent of white cab­bage, are suit­able for all prod­ucts: for sal­ads, and for meat, and for fish. Ice­berg is rich in fiber, min­er­als, and vit­a­mins A and K. Reg­u­lar con­sump­tion of greens pro­motes weight loss, improves metab­o­lism and skin health.

Spinach

Spinach con­tains vit­a­mins A, C, B3, B12, as well as folic acid, pro­tein, flavonoids and antiox­i­dants nec­es­sary for the body. Greens strength­en the immune sys­tem and improve vision, pro­mote the pro­duc­tion of blood cells and fetal devel­op­ment dur­ing preg­nan­cy, and pro­mote skin health. Nutri­tion­ists strong­ly rec­om­mend eat­ing spinach for ane­mia, dia­betes and gas­tri­tis.

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Watercress

Edi­ble annual/biennial herb rich in iron, folic acid, cal­ci­um, vit­a­mins A, C, and E. Ide­al for pota­to dish­es, sand­wich­es, soups and sal­ads. And the rich anti-inflam­ma­to­ry prop­er­ties of leaf extracts are used in med­i­cine. Water­cress also reduces the rate of repro­duc­tion of can­cer cells. To be strong and healthy, it is enough to include greens in your diet.

turnip leaves

Strange as it may seem, but turnip leaves are much health­i­er than the turnip itself. Greens have vit­a­mins K, C and A, and also con­tain iron, phos­pho­rus, cal­ci­um, mag­ne­sium and a lot of folic acid. It is rec­om­mend­ed to use it stewed or boiled because of the slight­ly bit­ter taste of greens. How­ev­er, you can use it as an addi­tion to a sal­ad or make cock­tails. Due to the pres­ence of antiox­i­dants, the leaves reduce the risk of devel­op­ing can­cer and car­dio­vas­cu­lar dis­eases.

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Mangold

Leaf beet, which is also called Roman cab­bage, is rich in vit­a­min K, which is respon­si­ble for blood clot­ting in the human body. Only chard leaves should be con­sumed, not the root. They can be added to sal­ads, borscht, soups, casseroles, and also make cab­bage rolls out of them. Doc­tors advise eat­ing greens for peo­ple suf­fer­ing from ane­mia, kid­ney dis­ease, dia­betes and obe­si­ty.

Chicory

Bit­ter in taste, but so heal­ing. Chico­ry con­tains vit­a­mins A, B1, B3, B6, C, E, K. In addi­tion, it con­tains folic acid, potas­si­um, iron, cal­ci­um, zinc, phos­pho­rus and oth­er micronu­tri­ents. Togeth­er, they pre­vent stroke and bac­te­r­i­al infec­tions, cleanse the liv­er and stom­ach, and strength­en the immune sys­tem.

Do you like to eat greens? Share your favorite sal­ad in the com­ments.

Source: moirebenok.ua