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April 17, 2019

Why You Should Incorporate These 5 Leafy Greens Into Your Diet

Your mother always told you to eat your greens. While you might have been suspicious of them in the past, leafy greens are the holy grail of most modern diets. There are science and facts backing up their nutritious status and benefits for health. For a start, here are 5 leafy greens that you can incorporate in your diet and why you should.

5 Leafy Greens to Add to Your Diet


This popular leafy vegetable is neutral and slightly sweet in taste. This makes it great to add to any type of dish including soups, smoothies, and salads. The best way to consume spinach is completely raw as it quickly loses its nutritional quality with heating. A single cup of raw spinach as more than 100% the daily amount of vitamin K, half the daily value of vitamin A, and 13% of the daily value for manganese.


Cabbage is a plant with thick leaves that come in white, green, or purple color. It is rich in glucosinolates — a substance that makes them slightly bitter. According to studies, cabbage protects the body from degenerative issues like cancer. When cabbage is fermented, it improves digestion and raises the immune markers in the body.

Collard Greens

Collard greens have a thick texture and are slightly bitter. They are an excellent source of calcium, vitamins C, B9, and A. They are one of the most potent sources of vitamin K, a vitamin that is essential for blood clotting and improving the structure of the bones.

Beet Greens

Beets are a bright red plant that is used for many dishes because of its rich nutrient profile. The leaves are often left out, but science proofs that the leaves are just as important as the root of the plant. Yes, the leaves of the beet plant are edible. Besides this, they contain potassium, riboflavin, calcium, fiber, vitamin K, and vitamin A. Beet greens also have high antioxidant levels of lutein and beta-carotene that are particularly useful for the health of eyes.

Romaine Lettuce

Romaine lettuce has dark, sturdy leaves. The leaves are often used in salads due to their crunchy texture. They are a source vitamins K and A. In studies, this leafy green showed prevention of heart disease due to the decrease of blood lipids in the blood vessels.

Eating Your Greens

Now that you know the facts, you will be prone to choose at least one leafy green that you enjoy. You can add them into many different combinations of salads to derive the most of them. Go ahead and enjoy them as much as you can, and share your findings with others that care for their health.


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