Three lifesaving vegetables for the dinner table.

Introduction: Leafy green vegetables have many miraculous effects, and you should eat at least 3-5 ounces (85-142 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

Also known as Shanghai green or oil cabbage. Bok choy is one of the best sources of potassium, which helps in muscle growth and maintaining 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 at the base of the bok choy stems and braise them with chicken or vegetable broth and sesame oil; after 2 minutes, add the bok choy leaves and cook for another 2 minutes before serving.

Stir-fried Bok Choy with Water Bamboo Shoots

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: Stir-fry kale and chopped onions over high heat for a short time.

Cold-dressed Purple Kale Salad

Watercress

Also known as garden cress or water mustard. 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 the 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 dish in salads, or cooked in soups.

Cured Lean Pork and Watercress Porridge