Green Leafy Vegetables (GLV) – Nutrient rich but low in calorie
Green Leafy Vegetables (GLV)
Green Leafy vegetables(GLV) form an important component of our daily diet. GLV indeed are very tasty and nutritious and are easily available everywhere. Leafy vegetables like spinach, drumstick leaves, Cabbage, Beans leaves, pumpkin leaves, Agathi cheera, are commonly available locally. Along with these now we are also using many GLV that is coming from other parts of country or even from other countries (coriander leaves, mint, broccoli etc are examples of these)
Nutrient rich but low in calorie – Green leafy vegetables
The main advantage of GLV is that though they are low in calories and almost free of fat, they are rich in minerals like iron, calcium, phosphorous, potassium, magnesium, fibre etc.
Leafy vegetables are an excellent source of antioxidants. This improves the immunity and hence green leafy vegetables are considered as one of the best cancer-preventing foods. Studies have shown that eating 2 to 3 servings of green leafy vegetables per week may lower the risk of developing cancer. These same antioxidants have also been proven to decrease the risk of heart disease.
The presence of vitamin K, calcium, and iron in leafy vegetables provide a number of health benefits. GLV protecting bones from osteoporosis and improving the strength of teeth and bones. The high content of potassium in green leafy vegetables helps to control blood pressure levels.
Leafy vegetables contain many vitamins like A, B,C,E & K. Beta-carotene, which helps the growth and repair of body tissues. Leafy vegetables are the good source of folic acid,this has an ability to reduce the risk of heart disease and memory loss.Vitamin E found in leafy vegetables work with Vitamin C to keep the skin healthy and protect the skin from sun’s damaging rays. Vitamin C in leafy vegetables is good for healthy eyes and they are giving protection from cataract.