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Benefits and properties of green leafy vegetables

The green leafy vegetables are one of the foods that have the most advantages for our health, however, currently their consumption has decreased. Doctors recommend including them as an essential part of any healthy diet, since its high nutritional content provides the necessary vitamin supplements for the body.

The chlorophyll present in green vegetables gives them vitamins, minerals and fiber, which have positive effects on digestion, the immune system, cardiovascular and even according to recent studies have shown that cancer prevents cleanse the body of toxic substances.

Health benefits of green leafy vegetables:

Various medical studies have shown that green leafy plants are rich in vitamins A, B, C, E, K, folic acid, fiber and minerals such as magnesium, manganese, iron, potassium and zinc, which makes them a source vital to improve the health and vitality of the body.

The vitamins they contain have regenerative effects, help accelerate healing, and thanks to their antibacterial and anti-inflammatory properties repair the wear on mucous membranes and skin, they also increase the formation of collagen, strengthen the immune system and benefit vision.

The calcium they provide regulates cardiovascular functions, they are recommended for those who suffer circulation problems because it improves muscle contraction and blood coagulation. This component also optimizes the bone system, hardening the bones and that is why it is indicated to people who suffer from osteoporosis or arthritis.

The large amount of chlorophyll that provides the green color to the plants acts as a natural depurative, purifies and oxygenates the blood, prevents anemia and the appearance of allergies, since it decongests the lungs and reduces phlegm.

It also promotes the proper functioning of the liver, kidneys and gallbladder as it intervenes in the process of detoxification, activating the cellular mechanism of these organs and helping them to carry out their work.

On the other hand, the fiber they provide improves digestion and regenerates the intestinal flora, which prevents constipation and diarrhea.

It is considered that the essential nutrients in green vegetables prevent cancer, because they contribute to the regeneration of the cells and fill the body with vitality.

Folic acid is recommended to pregnant or breastfeeding women, so the consumption of vegetables is essential since their nutrients are transmitted to the baby by strengthening and nourishing their body.

Cosmetic uses of green leafy vegetables:

In addition to all the benefits that green vegetables provide, their components also positively influence our beauty, improving our physical appearance thanks to the nutrients they provide.

Chlorophyll eliminates bad body odor and reduces bad breath, in turn increases the production of enzymes and controls hormonal processes, reducing stress and symptoms of insomnia.

On the other hand, the antioxidants that the plants contain eliminate the free radicals in the body, suppressing their effect and delaying the appearance of wrinkles, restoring the skin cells and preserving it smooth and fresh.

Its high vitamin content strengthens the health of nails, teeth and hair, keeping them bright and healthy, being less likely to fall or split.

Ideal vegetables:

Among all the green vegetables of the natural world there are some that have a particularly higher load of vitamins and minerals, therefore they should not be missing in our diet.


It is known for its great antioxidant effect, its raw consumption is recommended as it maintains its properties, has proven to be one of the best natural anticancer and has large doses of vitamin A, C and K, as well as calcium and folic acid, as well as fiber It regulates intestinal functions and is therefore recommended for patients suffering from ulcers or gastritis.


It is a great diuretic. It contains an essential oil that dilates the renal vessels, which is of great help to avoid fluid retention and to eliminate toxins. It has a high content of potassium, ideal to control high blood pressure. It has a low caloric value since it contains a lot of water.


It is an excellent source of vitamins A and C, as well as calcium, its spicy flavor makes it a perfect natural seasoning that gives foods a delicious taste, can be used raw or cooked and can even be added to the soups.


It is one of the best vegetables that we can consume, it can be found all year round and it has a low cost, it has a high content of vitamins A and C, it is also a natural laxative and the few calories it has make it the perfect ally for a weight control diet.


It is another plant that we can include in a diet to lose weight, because it contains only 31 calories per 100 grams, has high levels of vitamin A, C and K, is rich in fiber and minerals such as potassium, iron, calcium and sodium.


Another of these miraculous vegetables, in addition to containing vitamins A, C and K, fiber and folic acid is considered to have the property of eliminating the hangover and returning vitality, as well as benefiting digestion.


It has always been famous for providing energy and vitality to the body, it is also rich in iron, vitamin C and B9, contains large amounts of a substance known as beta carotenes and reduces the possibility of cancer. Although it is easy to get frozen, it is preferable to acquire it raw, since it loses most of its properties during the frigidity process.

Consumption of green leafy vegetables

Without a doubt, green leafy vegetables provide us with all kinds of benefits and are natural foods with high doses of vitamins, minerals and fiber, but they also contain few calories, which allows us to eat them often and in large quantities without having to worry about its consequences on body weight.

So far no side effects have been shown in the body by the consumption of vegetables, but it is best to eat them fresh, without any artificial preservative and preferably choose those that have not undergone a freezing process, it is also recommended to serve them especially in raw salads and when cooking them, the best thing is the vaporization process, in this way they will preserve their properties.

Nutritionists recommend eating at least three cups a week of these plants, which is equivalent to include half a cup daily in your meals, try them and check their benefits. Do not forget to consult your doctor every time you make significant changes in your diet.

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