Leafy green vegetables have many amazing health benefits, and 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. I. 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 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 it with chicken or vegetable broth and sesame oil; after 2 minutes, add the bok choy leaves and cook for another 2 minutes before serving.
II. Kale
Kale contains compounds (glucosinolates and kaempferol) that can help control cancer. Researchers believe that 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.
III. Watercress
Watercress, also known as garden cress or water mustard, can meet the recommended daily intake of vitamin K with just one serving. 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%.