New Age Health Spa (New York)
We always read about them, hear about them. But WHY are green vegetables so good for us? Green leafy vegetables provide so many important aspects of good nutrition – vitamins, minerals, fiber and so much more. They are also very cleansing.

Nutritionally, greens are very high in calcium, 120 -190 mg per cup. They're high in magnesium, iron, potassium, phosphorous, zinc, and a power house for Vitamin A, C, E and K. Additionally, they are crammed high with folic acid, chlorophyll and many other micro-nutrients and phyto-chemicals.

They are fiber rich – assisting in good digestive health. And giving our overall meal staying power. The more fiber, the longer the food we eat stays with us and the better it is able to sweep our colon.

Additional benefits from eating dark leafy greens are: blood purifier, cancer prevention, immune strengthener, promotes healthy intestinal flora, improves liver, gall bladder and kidney function, lifts the spirit, fights depression, clears congestion - especially in lungs, reduces mucus, improves circulation.

What “qualifies” as a green leafy vegetable? Broccoli, bok choy, nappa, Chinese cabbage, green cabbage, kale (my personal current favorite), collards, watercress, mustard greens, broccoli rabe, arugula, spinach*, Swiss chard*, beet greens*, endive and chicory, lettuce, mesculun, wild greens and dandelion.

* these are best eaten in moderation. They contain oxalic acid which depletes calcium from your bones and teeth leading to osteoporosis or kidney stones. Eat them with something rich like tofu, seeds, nuts, beans and oil to balance the effect.

How do I eat them?? Raw, cooked – steamed sautéed, stir-fried, roasted – anyway you want – just eat them!