How to eat a good diet of olive greens
The green, red, blue and yellow leaves are high in nutrients like potassium and fiber, but are also a source of vitamin E. If you like your veggies green, they can also be a source if you have trouble getting enough vitamin D. The green leafy vegetables, which come in a variety of colors, also contain omega-3 fatty acids and antioxidants that help reduce free radicals, according to the U.S. Department of Agriculture.
Green vegetables are also rich in vitamins C, D and B12, which have been linked to the prevention of heart disease and diabetes.
The leafy greens also help to reduce cholesterol and promote heart health.
But if you’re a vegetarian, you may want to avoid green vegetables.
They may not be as nutrient dense as red and blue veggies, and they may contain more sodium.
Also, they’re low in vitamin C and calcium.
To add to the green leafiness, many green vegetables have the same chemical compound as a substance called anthocyanins, which are found in the heart, skin and lungs.
In other words, if you eat a lot of green veggies, you’re more likely to develop a heart condition like hypertension or diabetes, a study found.
“When you eat red and white potatoes and blueberries, there’s not a lot you can do to control those things,” said Dr. Jennifer Sperling, an associate professor of nutrition and food science at the University of Southern California.
However, green vegetables may be good for you if you need them for their health benefits.
“I can guarantee you there are a lot fewer heart-related risks in people who eat them,” she said.
“I can see a lot more benefit than if you didn’t have a lot to lose.”
If you’re looking for more nutrition tips for a healthier diet, you can visit the website for the American Heart Association and the U-M Health System’s Eat Healthy program.
This article originally appeared on CBSNews.com.