Whether it is being green or eating green, it can beenfit us in the long run.
Chlorophyll is what gives our fruits and vegetables that bright green colour. There are two types of chlorophyll ~ chlorophyll a and chlorphyll b.
Food sources of chlorophyll:
broccoli, green cabbage, kale, lettuce
The Canadian's Food Guide (CFG) suggests:
"Choose at least one dark green and one orange vegetable each day to help you get enough of the vitamin folate and vitamin A.
Try dark green vegetables such as: arugula, broccoli, chard, dandelion greens, gai lan, kale/collards, mustard greens, and salad greens including romaine lettuce, spinach or mesclun mix."
There's high amounts of carotenoids in dark green, yellow, orange and red fruits and vegetables so it is important to have a colourful meal. As mentioned before, carotenoids can help in lowering risk of eye disease, some canacers and heart diseases because it is an antioxidants.
There's high amounts of carotenoids in dark green, yellow, orange and red fruits and vegetables so it is important to have a colourful meal. As mentioned before, carotenoids can help in lowering risk of eye disease, some canacers and heart diseases because it is an antioxidants.
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