Three vegetables are considered life-saving.

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 foods" and should be eaten more often.

Bok Choy. Also known as Shanghai green or oil cabbage. 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 boost immune function, increase the activity of white blood cells, and improve the body's response to toxins. How to eat: Chop the white bottom stems of the bok choy and braise them with chicken or vegetable broth and sesame oil for 2 minutes; then add the leaves and cook for another 2 minutes before serving.

Braised Meatballs with Bok Choy

Kale. Kale contains compounds that can help control cancer (glucosinolates and kaempferol). 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 the kale and chopped onions over high heat for a short time.

Stir-fried Kale

Watercress. Also known as garden cress or yellowcress. A single serving of watercress can meet the recommended daily intake of vitamin K. 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 added to soups.

Garlic Stir-fried Watercress