GREEN LEAFY VEGETABLES
Green leafy vegetables have been, for the longest time, the stereotypical health food. It’s even an iconic superfood for iconic cartoon characters like Popeye. Remember Popeye’s canned spinach? Well, there are many other kinds of green leafy vegetables than just spinach. You can choose from kale, collard greens, cabbages, lettuce (of which there are in turn many kinds), Swiss chard, and a whole lot more.
There are a lot of reasons why green leafy vegetables deserve such honor as to be the stereotype of health food. First of all, practically all of them pack a lot of dietary fiber, which has already been established is a very effective means to lower bad cholesterol. Now, depending on specifically which green leafy vegetable you choose, these vegetables have a variety of vitamins and minerals in them, in varying levels and ratios, and all of them good for you. Most green leafy vegetables are rich in Vitamin K and nitrates, which have been found to be contributory to the regulating of blood pressure, and improving the condition of the blood vessels.
If you are going to cook your vegetables, be mindful to use as little salt as possible, or even none at all. Too much salt will be bad for overall heart health. Be mindful even of the salt content in the sauces you use in cooking your vegetables. Because the sauces are not salt, some people miss to correlate that these sauces are flavorful because of their high salt content.
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