One of the signs of doing well financially among some Kenyans, especially men, is ditching ‘rabbit food’ (vegetables) for meat, chicken, sausage and fish. While all these foods add important nutrients to the body, they cannot supplement the good old, often readily available vegetables.

Green leafy vegetables have plenty of vitamins, minerals and disease-fighting chemicals. They are rich in fibre, which helps in digestion and keeps you full and hence aiding weight loss. Fibre also slows the absorption of carbohydrates hence controls blood sugar. Green leafy vegetables ensure beautiful skin and hair.

Vegetables such collards and kale are rich in calcium, which ensure strong teeth and bones.

Antioxidants such as vitamin C, lutein, and zeaxanthin in greens reduce the risk of cataracts and muscular degeneration. Vitamin C also reduces the risk of arthritis and bone fractures.

Vegetables that contain beta-carotene, such as spinach, help in the growth and repair of body tissues.

Green vegetables are a good sources of folate, which can reduce your risk of cardiovascular disease and memory loss as well as warding off depression.

Vitamin E found in green leafy vegetables works with vitamin C to keep skin healthy as you age. This vitamin also helps protect your skin from the sun’s damaging rays and may help reduce your risk of cataracts and macular degeneration.

To get the full benefits, eat at least five servings of vegetables daily, including greens.

Photo: unicefiec.blogspot.com

 

green leafy;vegetables;vitamins;minerals