Because green foods are so nutrient-dense and phytochemical rich, they provide us with many benefits if we consume them frequently. Because of their high magnesium content and low glycemic index, green leafy vegetables are valuable for people with diabetes, pre-diabetes, and the metabolic syndrome.
Additionally, leafy greens contain two phytochemicals, lutein and zeaxanthin, that help to keep the eyes healthy. The kaempferol in kale turns on certain genes that promote longer life. Because greens provide folic acid, magnesium, and potassium, regular consumption of these greens could help lower high blood pressure. Greens even provide omega-3 fat.
Green cruciferous veggies—broccoli, kale, turnips, collards, cabbage, bokchoy, Brussels sprouts—possess important anti-cancer phytochemicals. When cruciferous vegetables are consumed five times a week, the risk for breast, prostrate, colon, and bladder cancer is substantially reduced. Indole-3-carinol in cruciferous vegetables increases activity of anti-cancer genes and stimulates the liver’s detoxification of cancer producing agents. Sulforaphane in broccoli and kale helps to protect DNA from attacks of certain carcinogens, suppresses tumor growth and development, and enhances activity of the natural killer cells that destroy virus and cancer cells.
Surely, with all their benefits, green foods are a wonderful gift from our Creator.