Green vegetables are the leaves of plants.
Leaves make up a big part of every store's produce section. These foods should be eaten daily. They should also be free of herbicides, pesticides and other carcinogens.
Plant leaves are a treasure-trove of phytochemicals..
Plant leaves usually need to be cooked before they can be eaten.
They are beneficial when they are digested and assimilated into the body. And even the fibers that are indigestible can still be beneficial to health because its physical contact is good for the colon.
Leaves are low in calories, high in fiber and contain a mighty assortment of phytochemicals.
Green foods include herbs as well.
Basil, oregano, lemon grass, rosemary, coriander, and parsley to name a few.
They are all rich in antioxidants and cancer-preventing polyphenols.
The spectrum of green vegetables is vast. It includes avocados, artichokes, asparagus, celery, dandelions, and parsnips. as well as the cruciferous family of vegetables.
Kiwifruit (Actinidia deliciosa) is an edible green food. In addition to its wonderful taste, it contains a very high concentration of the antioxidant vitamin, Vitamin C and also provides as much potassium as a banana.
Kiwifruit are oval shaped spheres that resemble eggs A fibrous, green skin covers a bright golden flesh made up of rows of small, black, edible seeds.
The skin of the fruit contains a group of flavonoid antioxidants whose role in health is unknown. Phyto-hormones embedded in the skin or incorporated into the seed of the Kiwi offer the possibility that this green berry has strong medicinal activity..
Kiwifruit seed oil contains 62% alpha-linolenic acid (ALA), an omega-3 fatty acid. Kiwifruit provides a mild laxative effect due to its high fiber content.
The most important of the green foods are the cruciferous vegetables. These foods include the hundreds of varieties of cabbage, broccoli, Brussels sprouts, cauliflower, kale and turnips that are enjoyed around the world. They and the other members of the family are now the focus of intense research to develop drugs that cause apoptosis, the scientific term that describes cancer cell death.
Cruciferous vegetables are considered cancer-preventive foods because they contain a high concentration of indoles and isothiocyanates, two antioxidants known to protect cells.
Mediterranean cooking depends on tomatoes, garlic, onions, basil and lemon to give flavor to meat, vegetables, and grains (pasta). Collectively, they provide a spectrum of compounds different from those found in cruciferous vegetables like cabbage, cauliflower and broccoli. Sautéing them in virgin olive oil gives the meal a nice dose of healthy fats, and sprinkling Extra-Virgin olive oil before eating adds flavor and even more phytonutrients.