Leafy green vegetables have many amazing health benefits. You should eat at least 3 to 5 ounces (85 to 142 grams) of them every day. The American Huffington Post published an article pointing out that the following three leafy green vegetables are considered "life-saving vegetables" and should be eaten more often.
Bok Choy and Tofu Soup
Bok Choy
Bok choy, also known as Shanghai bok choy or oil bok choy, is an excellent source of potassium, which helps build muscle and maintain normal blood pressure. It is also rich in various vitamins that can enhance immune system function, increase white blood cell activity, and improve the body's response to toxins.
How to eat: Chop the white base of the bok choy stalks and braise them in chicken or vegetable broth with sesame oil for 2 minutes. Then, add the bok choy leaves and cook for another 2 minutes before serving.
Sautéed Kale
Kale
Kale contains compounds that can help control cancer (glucosinolates and kaempferol). Researchers believe these two compounds can help fight cancer, protect the heart, lower blood pressure, strengthen bones, and reduce inflammation in the body. Kale is also rich in lutein and zeaxanthin, two antioxidants that help prevent eye diseases and age-related vision loss.
How to eat: Sauté the kale and chopped onions over high heat for a short time.
Watercress
Watercress, also known as garden cress or water mustard, can meet the recommended daily intake of vitamin K in just one serving. If you eat watercress consistently every day for two months, it can reduce damage to white blood cells, lower the risk of cancer, and decrease triglyceride levels by 10%.
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