by Dr. Marli Botha
Go green. No, not green as in earth friendly (though that’s important too), but green as in adding more green fruits and vegetables to your daily diet — green grapes, green apples, honeydew melon, green beans, broccoli, spinach, asparagus and more.
- Green fruits and vegetables are loaded with important vitamins and minerals as well as phytochemicals and fibre.
- Some of the key phytonutrients in green produce are isothiocyanate, lutein, zeaxanthin, isoflavones and EGCG. They support arterial function and cell, lung and vision health.
- A diet rich in leafy greens is believed to provide a host of benefits, including reducing the risk of obesity, heart disease and high blood pressure. Plus, researchers think a daily serving of green leafy vegetables may slow cognitive decline.
- Many leafy greens are excellent sources of folate, a B vitamin that helps reduce the risk of birth defects.
- Kiwi fruit, originally from China, commercial production of kiwifruit began in New Zealand where the fuzzy-skinned fruit was named after the national bird. Choose kiwis that are soft enough to give slightly when pressed.
- Green Vegetables: broccoli, spinach, cabbage, lettuce, brussels sprouts, green beans, cucumbers, zucchini, peas, green pepper.
- Green Fruits: green apples, kiwi, green grapes, lime, avocado, and don’t forget about green herbs, like mint, chives, rosemary, thyme, basil and sage.
