What are the benefits of eating more green vegetables? What is the main substance?

High minerals, potassium, magnesium and calcium are more prominent. It plays an important physiological role in promoting human metabolism, regulating immunity, maintaining neuromuscular stability, normal cell bioelectricity, maintaining acid-base balance and internal environment stability. Vitamin C is one of the essential substances for human body, medically called ascorbic acid, which plays a great role in human intelligence development, anti-cold and anti-cancer. The content of vitamin C in green vegetables is the highest, which is several times higher than that in fruits. The protein content of green leafy vegetables is generally low, generally between 1%-2%, the fat content is lower than 1%, and the carbohydrate content is between 2% and 4%. It is a very low-energy food, so you don't have to worry about gaining weight if you eat too much.

Vegetables are foods that people are advised to eat more. A kilo of vegetables a day is rich in nutrition, but many people actually can't cook, resulting in unnecessary "nutritional sacrifice". Do the following five points to ensure "correct cooking" of vegetables. Green leafy vegetables should be eaten, as well as red, white, black and yellow vegetables to meet the needs of the five internal organs of traditional Chinese medicine. Green leafy vegetables (liver), red (heart), white (lung), black (kidney) and yellow (spleen) are more suitable for being eaten raw, cold, fried, steamed and boiled. Not suitable for long-term stewing, soup making and heating. Eating green leafy vegetables raw requires everyone to be willing to use salad dressing and oil vinegar. Salad dressing is too high in energy. The relative energy of vinegar juice is much lower. Secondly, fry quickly, otherwise the heating time is too long, and vitamin C will be seriously damaged. Even if the temperature is high, but the time is short, the oxidase in vegetables can be inactivated quickly, so the loss of vitamins is relatively small.

Green leafy vegetables are extremely important for supplementing calcium in our body, especially for children who are growing and developing. Vitamin K in green leafy vegetables can help calcium deposit on bones, which can effectively prevent osteoporosis. There are many kinds of vegetables, and different kinds of vegetables contain different nutrients, so in the process of diet, we should not only eat green leafy vegetables, but also eat some root foods such as radishes.