What are the benefits of eating dark greens over light greens?

Talking about the green leafy vegetables, they actually strengthen blood and immune systems, prevent cancer and fight depression naturally as they are packed with nutrients, especially vitamin C, calcium, folate, lutein and beta-carotene. However, there are still those who are very particular with what they eat. They are so choosy that they would even choose between the dark green vegetables and the light green ones.So, what is the difference between the two?

Most of the experts like the dieticians (based on an article in diet.lovetoknow.com/wiki/Eating_a_Health...) would suggest eating darker vegetables over lighter ones. They would usually advise consumers to choose dark green leafy vegetables for better health benefits. According to a research study in Massachusetts, people who ate spinach, collards, and other dark green, leafy vegetables five or six times a week can lower the risk of diseases to 43%.

Most of the vitamins and minerals found in dark green leafed vegetables are easier for the body to use. You can check this site, leafforlife.org/PAGES/FAQS.HTM, too for more nutritional facts. There’s a part there that says that “the darker green the leaves are, the more nutritious they are as food” and “the darker the color of a leafy vegetable, the more vitamin C, vitamin A precursor, and antioxidants it is likely to contain.

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To understand why it is better to eat dark green vegetables as opposed to light green ones, you need to understand what makes green vegetables green. Vegetables are green because they contain chlorophyl. Chlorophyl is the dark green pigment which allows leaves to use the sun to make food.

Dark green vegetables are better for you because they contain less water and more chlorophyl. In other words, kale and spinach have more chlorophyl per serving than lettuce or cabbage. This gives kale and spinach a stronger taste and makes them better for you.

Chlorophyl contains vitamins, minerals and other nutrients that keep you healthy. Those chemicals help with eye health, lower cholesterol and reduce your risk of getting certain cancers. From eatwell.gov.Uk -quote Like all vegetables, green leafy vegetables are really good sources of nutrients that help to protect us from disease and keep us healthy.

Green vegetables are rich in vitamin C, folates, carotenoids, vitamin K, and calcium, and may also provide small amounts of iron. -endquote.

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