There’s a lot of talk about “going green” environmentally, but what about
nutritionally?
By that I mean, filling your plate with plenty of green vegetables, in all types and varieties. When you “go green” with your diet, you give your body a great nutritional harvest.
Green vegetables, for example, have long been known to contain antioxidants that combat free radicals (highly reactive chemicals produced in reactions) in cells. Other nutritional attributes of green veggies include the following:
Vitamin C. Vitamin C, also known as ascorbic acid, contributes to athletic performance in at least three possible ways – as an antioxidant, a promoter of respiratory health, and a factor in endurance. We tend to think of vitamin C as being found mostly in citrus fruits. But in fact, a cup of broccoli contains more vitamin C than an orange. Other good sources include: green peppers, dark kale, cabbage (including bok choy), mustard greens, Brussels sprouts, turnip greens, asparagus, and green
vegetables.
Vitamin K. This nutrient is an important factor in proper blood clotting and bone metabolism. All leafy green vegetables (think spinach) are high in vitamin K.
Calcium. This mineral is known as the “white healer” and is the most abundant mineral in your body. About 99 percent of the calcium in your body is deposited in bones and teeth. These structures are hardened and strengthened by calcium, working in combination with the mineral phosphorus. The remaining one percent of the body’s calcium is concentrated in the soft tissues where it plays an essential role in muscle contraction, nerve transmission, blood coagulation, and the activity of the heart. Calcium is not just found in dairy products. Among the best sources of calcium are mustard greens, kale, parsley, watercress, and
broccoli.
Magnesium. Green plants are green because they have chlorophyll. Chlorophyll contains magnesium, a mineral that strengthens our bones and teeth, helps our muscles and nerves function properly, and helps maintain a healthy immune system. Magnesium also prevents blood clots from forming, and it helps the body recover from heart attacks and strokes. All green vegetables are high in magnesium.
Folic acid. This B vitamin might help prevent Alzheimer’s disease, heart disease. It is known to prevent birth defects. Green leafy vegetables are loaded with folic acid.
Lutein & zeaxanthin. These nutrients are carotenoids that offer many healthy benefits, particularly protection against the most common cause of blindness as we age. These nutrients are found in spinach and other green leafy
vegetables.
Green vegetables are among the fibrous carbs you eat on the Parrillo Nutrition Program – so load up on them. If you’re not a vegetable eater, then make sure to fill in any nutritional gaps by taking Parrillo Essential Vitamin Formula™ or Parrillo Mineral-Electrolyte Formula™ as directed on the label.
So your mother was right: eat your vegetables. They just might improve your health and performance