Green leafy vegetables are readily available and very nutritious, however most people do not eat enough of them. Studies show that people who eat a diet high in green leafy vegetables have far lower incidence of heart disease and cancer. Fresh raw green leafy vegetables contain high levels of many healthful proteins, enzymes, vitamins and minerals as well as chlorophyll.
Green leafy vegetables are ideal for weight management because they are usually low in calories and fat, high in dietary fiber and pack a host of phytochemicals. The high glycemic index of green leafy vegetables are also beneficial to people with type 2 diabetes and can help reduce the risk of developing diabetes for others.
Green leafy vegetables are also a major source of iron and calcium as well as beta-carotene, which can be converted into vitamin A which improves immune function. They are also a good source of carotenoids, flavonoids and other powerful antioxidants which play a role in cancer prevention.