Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Friday, March 13, 2015

Go Green for a Healthy St. Patrick's Day

Go Green for A Healthy St. Patrick’s Day
Green fruits and vegetables are colored by natural plant pigment called “chlorophyll.”  Some members of the green group, including spinach, and other dark leafy greens, green peppers, peas, cucumbers and celery contain lutein.  Lutein works with another chemical zeaxanthin, found in corn, red peppers, oranges, grapes and egg yolks to help keep eyes healthy. 

 The “indoles” in broccoli, cauliflower, cabbage and other cruciferous vegetables may help protect against some types of cancers. 

Leafy greens such as spinach and broccoli are excellent sources of folate, a B vitamin that helps reduce risk of birth defects.  

With a colorful holiday coming, St. Patrick’s Day, try eating these delicious and nutritious green foods:
Green apples                                                                     Honeydew melon
Artichokes                                                                          Kiwi
Asparagus                                                                           Lettuce
Avocados                                                                            Limes
Green beans                                                                      Green onions
Broccoli                                                                               Peas
Brussel sprouts                                                                  Green pepper
Green  cabbage                                                                 Spinach
Cucumbers                                                                         Zucchini
Green grapes

Sources: What Color is Your Food? North Dakota State University Extension

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