Green Vegetables, Allies Anti-Cancer Health

Green Vegetables, Allies Anti-Cancer Health

To put it simply, the green vegetables we are going to talk about are mainly of the family of cruciferous: broccoli cauliflower Brussels sprout kale cabbage very popular, turnip, red cabbage, arugula, mustard leaves. But also the most common ones such as spinach, leeks, peas (small or gourmand, or beans) or celery. Less interesting are cucumber or green beans.

How Green Vegetables are beneficial to health

These super vegetables are an incredible source of vitamin C, calcium and antioxidants. They are rich in soluble and insoluble fiber, good for transit and intestinal health. They also contain flavonoids and carotenoids (yes, as in the carrot while orange), these antioxidant protective substances that will affect health.
Among all the vegetables beneficial to health by their contribution in micronutrients and vitamins, cruciferae count the most molecules with anti-cancer properties, including several polyphenols and glucosinolates. This particular glucosinate is transformed during the chewing or cooking of these vegetables into sulphorafane, a rare molecule that acts on an enzyme to protect DNA. It is this that lowers the risks of cancers and the champion any category that contains it is the broccoli. Antioxidants also play a major role in reducing the risk of cardiovascular disease and cholesterol, strengthening the blood vessels and reducing oxidation (as their name implies). In short, by incorporating these very green vegetables into our daily diet 3 to 4 times each week, we not only fill up with vitamins, minerals and nutrients, but we protect our cells in the long term! Attention, we prefer raw or steamed to preserve a maximum of their benefits. On your plates!

Yeah, like that, it’s a bit off-putting. But do not worry, now we’re adults: we’re not afraid of vegetables, right? Especially when it comes to.. live longer! Indeed, vegetables (very) green have many powers often unsuspected.

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