Many friends have said that they do not know what is the dark green leafy vegetables and do not know which green leafy vegetables to eat. The benefits of dark green vegetables have been proven in a number of studies both at home and abroad. The benefits are beyond the imagination of most people. To sum up, there are mainly 10 aspects: 1 It is good for preventing osteoporosis. Provide plenty of calcium, potassium, magnesium and vitamin K. Adequate supply of potassium and magnesium can reduce the loss of calcium, and vitamin K is necessary for the deposition of calcium into collagen. At the same time, many green leafy vegetables are rich in calcium and oxalic acid content is not high, such as rape, cabbage, celery, etc., but also a good source of calcium. 2 It is good for ensuring normal vision. Provide plenty of carotene and lutein. All dark green leafy vegetables are rich in carotene and lutein. The current determination found that the content of lutein in the dark green leafy vegetables such as spinach is the highest. Carotene can be converted into vitamin A in the human body, and the consumption of vitamin A increases when dark light and light intensity changes (such as when watching computers, mobile phones, and televisions). Lutein is not only helpful in helping people with eye strain to prevent eye fatigue, but also has a positive effect on the prevention of age-related macular degeneration. 3 It is good for preventing birth deformity. Provides abundant folic acid. As the name implies, folic acid is an abundant vitamin in green leaves. Green leafy vegetables are the most important source of folic acid in the diet. Lack of folic acid can increase the risk of birth malformation and increase homocysteine ​​levels. The increase in this index in middle-aged and elderly people also means an increased risk of cardiovascular and cerebrovascular diseases. 4 It is good for weight control. Compared with tomatoes, radishes, winter melons and other vegetables, green leafy vegetables have higher dietary fiber content. Eating green leafy vegetables cooked in a meal at half a catty or less can effectively increase satiety and delay the emptying speed of food in the stomach. Control food intake. The diet of the dieter must include a large amount of green leafy vegetables, which can reduce hunger while reducing the staple food and reducing oil, and ensure the sustainability of the weight loss process. 5 It is good for preventing diabetes. Studies have shown that increasing the intake of green leafy vegetables can delay the increase in postprandial blood glucose levels when eating the same number of staple foods in one meal. At the same time, a number of epidemiological studies have demonstrated that the high intake of green leafy vegetables significantly reduces the risk of developing diabetes. 6 It is good for preventing and controlling high blood pressure. Can provide a lot of potassium, calcium and magnesium for the diet. The green color of green leafy vegetables comes from chlorophyll, while the chlorophyll contains magnesium. Therefore, the darker the color, the higher the magnesium content. Potassium, calcium, magnesium and magnesium all can resist the pressure increasing effect of sodium. 7 It is beneficial to prevent coronary heart disease. More intake of vegetables is beneficial to reduce the body's inflammatory response and reduce the risk of coronary heart disease. Epidemiological studies have demonstrated that people who eat more vegetables have lower cardiovascular disease mortality, especially ischaemic heart disease. The role of cruciferous vegetables and dark green leafy vegetables was confirmed. 8 It is good for preventing multiple types of cancer. Epidemiological studies have shown that when the intake of vegetables increases, the risk of multiple cancers decreases, including esophageal cancer, gastric cancer, lung cancer, breast cancer, and prostate cancer. The glucosinolates in cruciferous vegetables, as well as chlorophyll, flavonoids, and carotenoids, may all contribute. 9 It is good for preventing Alzheimer's disease. A number of epidemiological studies have confirmed that increasing the intake of vegetables and fruits is beneficial to prevent the deterioration of cognitive ability that occurs with age. However, the analysis of various types of vegetables and fruits revealed that among the fruits and vegetables, the food category that is most conducive to the prevention of cognitive deterioration is dark green leafy vegetables. 10 It is good for improving athletic ability. Dark green leafy vegetables are rich in nitrate, and nitrate itself is non-toxic. It is slowly converted into nitric oxide after being ingested by the human body. It functions to expand blood vessels and improve blood circulation, which is not only beneficial to the prevention of cardiovascular diseases. The onset, but also can increase the athlete's maximum oxygen consumption, improve athletic ability. China is one of the countries with the most varieties of green leafy vegetables and the lowest prices. The variety of dark green leafy vegetables makes many European friends who have visited us very amazed. Unfortunately, many citizens do not enjoy such inexpensive health foods, but they are willing to spend high prices on various health products. The selection criteria for dark green leafy vegetables is very simple, that is, the proportion of leaves is very large, and the leaves are dark green or even blackish green. The results showed that the darker the color of leafy vegetables, the higher the content of nutrients such as folic acid, vitamin K, vitamin B2, lutein, carotene, and magnesium. Therefore, when buying food, don't just pick the light green color to buy, and reject those dark green leaves! Here is a list of common high-nutrient-value dark green leafy vegetables. See what varieties you have eaten? Brassicaceae dark green leafy vegetables: kale, mustard, pakchoi, rapeseed, chicken feathers (rapid rapeseed), cayenne (seeds elongation of the rapeseed), cauliflower (alias pagoda dish, collapse) Vegetables, chrysanthemum dishes, etc.), western blue flowers (green cauliflower), radish sprouts, kale, western vegetables (also known as watercress, watercress), etc. Umbelliferous dark green leafy vegetables: fennel, coriander, tender celery with leaves, etc. The dark green leafy vegetables of Asteraceae: Artemisia halodendron, Artemisia stalk (Artemisia oleracea), oiled wheat lettuce, lettuce leaves, and dark green lettuce varieties. Lily family dark green leafy vegetables: leeks, garlic sprouts, small chives and so on. Convolvulaceae dark green leafy vegetables: sweet potato leaves, spinach (chives) and so on. Other common dark green leafy vegetables are: spinach, leeks, edible fungus (Lavao), axillary buds (cauliflower, grass head), kale (leaf beet), fan apricot, purple back sunflower. Seedlings of some seedlings are dark green after seeing light. They also belong to dark green leafy vegetables: pea sprouts, black bean sprouts, peanut sprouts, buckwheat seedlings, radish sprouts, sweet-smelling seedlings, sunflower seedlings, and wheat seedlings. There are many leafy vegetables that are dark green leafy vegetables including leeks, purslane, bitter herbs, and willow buds. Foot and leg massager Foot and leg massager Shenzhen Jie Zhong Lian Investment Co., Ltd. , https://www.szmeizonscares.com