The most beneficial leafy vegetables

Leafy vegetables contain a high percentage of dietary fiber, thanks to which a person feels full when eating them. It also contains a large amount of vitamins and mineral elements.

Dr. Yekaterina Kashoukh, a nutrition expert, lists the most beneficial vegetables for health, and the correct way to eat them.

According to her, parsley is considered the most beneficial because it contains a high percentage of vitamin C, equivalent to three times its percentage in oranges. It also contains vitamin K, as it is enough to eat 10 g of parsley to obtain the body’s daily need of it.

She says: “Vitamin K helps blood clotting, and regulates the work of blood vessels and the heart. Parsley also contains potassium, a mineral that supports the work of the kidneys and adrenal glands and strengthens bones, as well as calcium, vitamin A, and beta-carotene, which is beneficial for the eyes.”

She points out that dill is one of the five most beneficial vegetables for health, because it contains magnesium, calcium, iron and vitamin C.

She says: “These elements speed up the wound healing process and help strengthen the immune system. In addition, dill helps digest heavy foods and rid the blood of excess cholesterol, which is harmful to the heart and blood vessels. Dill also contains volatile oils that have a beneficial effect on the heart. intestines and prevents cramps.

Green onions rank third in this group. It strengthens the immune system and helps prevent the consequences of cold diseases.

She says: “Green onions contain a high percentage of vitamin K and potassium, which are important elements for the heart and blood vessels, in addition to calcium and silicon, which are beneficial for bone health. It also contains a lot of cobalt, which helps absorb iron and has a good effect on memory.” .

According to her, watercress ranks fourth. This vegetable is rich in potassium, magnesium and calcium, which are responsible for bone strength and regulating heart rhythm. Watercress also contains folic acid, which is beneficial for pregnant women.

The expert places thyme in fifth place. Thyme contains potassium, calcium, manganese, and vitamins A, B, and C. It is used as a seasoning with fish, meat and vegetables and is used as a basic ingredient in preparing drinks. Thyme contains volatile oils that help treat coughs and relieve menstrual pain.

According to the expert, these and other vegetables can be used even frozen, dried and boiled, but it is better to eat them fresh.