The energetic and radiant hue of emerald green makes it easy to become obsessed with the color. Green also happens to be the color of many in-season foods. So why not go ahead and add splashes of green to your plate?
Bright green is symbolic of in-season green-hued foods bursting with flavor and nutrients. You will be well on your way to “cleaning” your diet by incorporating these free-radical absorbing foods.
Kari Kooi, a registered dietician at Houston Methodist, says “eating clean is a buzzword for a wholesome, unprocessed diet that drastically limits ultra-processed foods made from inferior ingredients while embracing whole foods like fruits and vegetables.”
There’s no better time to start eating clean and green. Here are five green powerhouse foods to help brighten your plate.
Looking for a natural anti-ager? Emerging in the springtime, these green spears offer a bounty of nutrients. Asparagus is high in glutathione, an antioxidant that can help reduce skin damage from the sun. Additionally, asparagus contains the most folate of any vegetable. Folate plays a vital role in heart health and the prevention of birth defects.
Add some thin slices of smooth avocado to your sandwich or salad without feeling guilty. The monounsaturated fat in avocado is what’s mostly responsible for avocado’s super food status. This type of happy fat can help drive down levels of bad cholesterol.
These baby cabbages are loaded with antioxidants and filling fiber. A cruciferous vegetable, Brussels sprouts contain powerful, cancer-fighting sulfur compounds that are responsible for their pungent aroma. These green jewels take on a whole new flavor and crispy texture when roasted in the oven.Eating clean means eliminating ultra-processed foods and embracing whole foods like fruits and vegetables Click To Tweet
This beautiful ruffled green is being called “the queen of greens.” Kale is brimming with eye-nourishing carotenoids lutein and zeaxanthin, a pair of phytochemicals that has been shown to prevent macular degeneration and cataracts. Additionally, kale is a better source of calcium than spinach as it has lower levels of oxalic acid, a compound that interferes with calcium absorption.
Rich in vitamin C, potassium and fiber, kiwis make a perfectly portable snack. Just slice a kiwi in half and scoop out the emerald flesh with a spoon. You will dazzle your body with nutrients. This sweet and tart fruit has a unique taste, with flavors reminiscent of strawberry, banana, melon, pineapple, and citrus