It is no secret that eating vegetables of all colors of the rainbow is good for us. This allows you to replenish the body with vitamins, minerals, fiber and other nutrients and is of great importance for maintaining health and preventing diseases. It is worth paying special attention to green vegetables.

What makes green food green and why you should eat it

Specific compounds are responsible for the color of vegetables and fruits. It is chlorophyll, the pigment in plant cells, that gives them their unique green color. Probably, from school, many remember that photosynthesis takes place with his participation. Chlorophyll affects not only the color of the leaves, but also has a positive effect on human health. Indeed, according to the chemical structure, the formula of hemoglobin (the substance that colors our blood red) is almost equal to the formula of chlorophyll. The only difference is that iron atoms are located in the center of the hemoglobin molecule, and magnesium atoms are located in the center of chlorophyll.

• green vegetables and fruits due to chlorophyll have anti-inflammatory properties;
• chlorophyll enhances the body’s immune function, accelerates phagocytosis;
• has an antibacterial effect;
• prevents the growth of pathogenic anaerobic bacteria and fungi in the intestine;
• strengthens cell membranes, promotes the formation of connective tissues;
• regulates blood pressure.

In addition to the chlorophyll in green vegetables, folic acid (vitamin B9), vitamin K, carotenoids (beta-carotene and lutein) and fiber are important for health. Also, their value is in the presence of calcium, an important mineral for the musculoskeletal system.

It should be borne in mind that during heat treatment, water-soluble vitamins – folic acid, vitamin C, B vitamins are partially destroyed. If you want to get water-soluble vitamins from green vegetables, it is best to consume them fresh.

Fat-soluble vitamins such as E and K are less affected by heat treatment. The presence of fat in the dish increases the digestibility of fat-soluble vitamins. In order to preserve the full range of vitamins as much as possible, it is better to steam vegetables or cook for a short time.

Unfortunately, green vegetables are often not the most favorite. They are underestimated, ignored, they choose only colorful, bright, attractive-looking fruits of a different color.

Every day we should include a variety of vegetables in the diet, and among them should regularly be green vegetables and greens – lettuce, spinach, broccoli, leek, beet leaves, dill, parsley, cilantro, arugula and others. Undoubtedly, our food should be healthy and colorful.

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