The content of the natural nutrients in leafy green vegetables very much. Beside
rich in vitamins A and C, green vegetables also contain a variety of
mineral elements such as calcium, iron, magnesium and phosphorus. Dark
green vegetables are a source of carotenoids (pigments in plants found
in plants) the best and quite important to combat free radicals.
Chlorophyll
(chlorophyll of leaves) in green vegetables is the color pigment of
green plants and present in the chloroplasts of plant cells. Chlorophyll has a chemical structure similar to hemoglobin (red blood cells). Therefore,
according to research by nutritionists, chlorophyll can be used to
stimulate red blood cell production in patients with anemia.
Besides
chlorophyll is also able to function as a natural cleanser (to
encourage detoxification); antioxidants that will neutralize free
radicals before damage occurs in the cells of the body; antiaging and
anticancer.
And
also, the enzyme protease inhibitor found in green vegetables can serve
as a deterrent to cancer, particularly cancer of the colon. The
content of vitamin K in green leafy vegetables play an important role
in blood clotting, bone formation, and prevent the formation of kidney
stones. Eating
green vegetables regularly in each serving of meals to maintain
youthful skin and helps maintain the strength of blood vessels that are
not easily broken.
Equally
important, the content of antioxidants and natural fiber in green
vegetables will maintain a healthy digestive tract and launch. This will facilitate the remnants of metabolism that are not useful out of the body so no time to settle and cause disease.In
fact, many antioxidants found in green vegetables can protect cells
from ultraviolet light that the eye is a leading cause of cataracts. This
is because green vegetables memengandung antioxidants lutein and
zeaxanthin almost 10 times more than vitamin E, which can protect eye
cells from damage caused by ultraviolet.
