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Nutritional benefits of green vegetables
Green vegetables:
- Are low in fat.
- Are high in dietary fiber and folic acid. Folic acid helps to make and retain new cells it is vitamin B.
- Reduce the risk of cancer and heart disease.
- Are rich in folic acid, vitamin C, potassium and magnesium.
- Contain phytochemicals, such as lutein, beta-cryptoxanthin, zeaxanthin, and beta-carotene.
- May reduce risk of cardiovascular disease.
- Help reduce risk of diabetes.
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