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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