Friday, June 25, 2010

The Greener the Vegetable, the better

Did you know that the deeper the green color and darker the leaves in vegetables, the fresher, crispier, and more nutritious they are? Hence, the main diet sources of greens are the leafy vegetables.

Green leafy vegetables have rich source of vitamins A and C, and minerals like iron, phosphorous, and calcium that the body needs to become healthy. These vegetables are also a good source of fiber that helps the intestine to have good digestion.

When preparing green leafy vegetables, it is advisable to make it raw because it preserves the bright green color, conserves water-soluble vitamins like vitamin C, and minimizes energy in the form of electricity and manpower.

Here are the following suggested vegetables that are green:
  • Snap beans
  • Malabar nightshade
  • Bitter melon
  • Hyacinth bean
  • Sweet peas or snow peas
  • Toro leaves
  • Swamp cabbage
  • Horseradish
  • Cow pea
  • Fern
  • Chinese cabbage
  • Jute
  • Winged bean
Why not grow green leafy vegetables in your backyard? You can use old car tires, big cans, plant pots, and other container which you can personalized by adding some accessories to make it beautiful. Having vegetables around your home will not only provide you fresh air/oxygen, it can also give you fresh veggies for a healthy meal.

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