green leafy vegetables have a lot of magical effects, eat at least 3-5 ounces (85-142 grams) a day. Huffington Post pointed out that the following three kinds of green leafy vegetables are “life-saving vegetables” and should be eaten more.
Chinese cabbage. Also known as Shanghai green or Chinese cabbage. Pakchoi is one of the best sources of potassium, which helps to build muscle and keep blood pressure at normal levels. It is also rich in a variety of vitamins, can enhance the immune system function, increase the activity of white blood cells and improve the body’s response to toxins. How to eat: cut the white part at the bottom of the stem of Chinese cabbage, stew it with chicken or vegetable soup and sesame oil; add the leaves of Chinese cabbage after 2 minutes, and cook for 2 minutes.
cabbage. Brassica oleracea contains compounds (glucosinolates and kaempferol) that can control cancer. The researchers believe that the two compounds can resist cancer, protect the heart, lower blood pressure, enhance bone strength and reduce inflammation in the body. Cabbage is also rich in lutein and zeaxanthin, two antioxidants that help prevent eye diseases and age-related visual loss. How to eat: stir fry cabbage and chopped onion for a short time.
watercress. Also known as watercress or watercress. A handful of watercress can meet the daily recommended intake of vitamin K. If you can eat watercress every day for two months, you can reduce the damage to white blood cells, reduce the risk of cancer, and reduce the triglyceride content by 10%. How to eat: it can be used as a sandwich, a side dish of a vegetable salad, or a stew. ▲