JACKSONVILLE, Fla. – Chances are you are not eating enough vegetables. Only 10% of Americans typically are, according to a 2019 study by the Centers for Disease Control and Prevention
If you’re looking to make the most out of your recommended daily servings, you’ll want to add more green.
Dark, leafy greens are full of vitamins K and C, calcium and antioxidants. Those are good for your heart, blood, and bones.
The best leafy greens are spinach, chard and, well, greens -- collard, mustard or beet.
Cruciferous vegetables, like broccoli and cauliflower, are some of the most beneficial. They contain fiber and nutrients that prevent cell damage.
Studies have found they may also prevent common cancers, cardiovascular disease, infertility, stroke, dementia and Alzheimer’s disease.
Some of those vegetables include:
- Asparagus
- Kale
- Brussel sprouts
- Broccoli
- Cabbage
- Bok choy
Keeping your fridge stocked with fresh, green vegetables can be difficult, and it can be hard to tell how long produce has been at the grocery store and how long it has been since its harvest date.
That’s why nutritionists recommend grabbing frozen vegetables. They may even have more nutrients because they are flash-frozen at their peak.