Introduction: Leafy green vegetables have many amazing health benefits, and you should eat at least 3-5 ounces (85-142 grams) of them daily. 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. Also known as Shanghai Green or Oilseed Bok Choy. Bok choy is one of the best sources 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 the activity of white blood cells, and improve the body's response to toxins. How to eat: Chop the white part of the bok choy stalk, and braise it with chicken or vegetable broth and sesame oil for 2 minutes; then add the bok choy leaves and cook for another 2 minutes before serving.
Kale. Kale contains compounds (glucosinolates and kaempferol) that can help control cancer. Researchers believe these two compounds can 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 kale and chopped onions over high heat for a short time.
Watercress. Also known as garden cress or peppergrass. A serving of watercress can meet the recommended daily intake of vitamin K for the human body. If you can eat watercress every day for two consecutive months, it can reduce damage to white blood cells, lower the risk of cancer, and reduce triglyceride levels by 10%. How to eat: It can be used as an ingredient in sandwiches, a side for vegetable salads, or simmered in soups.
While learning about these three leafy green vegetables, Xiao Mei has also recommended a few other green and nutritious dishes for you. Come and see what they are?
【Garlic Water Spinach】 【Sesame Spinach】 【Cold Dressing with Crown Daisy】
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