Why is the color green so good for you? From better digestion to lowering the risk of cancer, here’s why it’s pretty powerful.
Is green really that great? Leafy greens get their rich color from a compound known as chlorophyll, and while it does have some antioxidant and anti-inflammatory properties, it’s all the other good stuff in greens that make them nutritional powerhouses. The veggies are loaded with vitamins, minerals and other nutrients known to help fight disease and keep all your systems in shape.
Antioxidants protect cellsLeafy greens are one of your best sources of antioxidants, including vitamins A, C and E and other phytotnutrients, which neutralize harmful free radicals that can damage cells and tissue, and may play a role in cancer and heart disease. For example, eating just two to three servings of leafy green veggies a week may lower your risk of stomach, breast and skin cancer, according to a report from U.S. Agriculture Research Service.
For example, researchers from Edith Cowen University in Australia recently found that people who ate the most leafy greens had lower blood pressure and a 12 to 26 percent lower risk of developing heart disease. Even just one cup of raw or ½ cup of cooked greens per day had a positive effect.Okay, but how much green do you actually need?The USDA recommends adults eat two to three cups of vegetables per day — which only about 1 in 10 Americans do.
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