The more colorful the dish, the greater the nutritional guarantee. After all, a balanced diet is one of the keys to a healthy life. Therefore, it is important to understand in depth the benefits associated with each of the colors. Do you already know what nutrients are in dark green vegetables?
Among the leaves that display a beautiful dark green color are: chard, watercress, chicory, arugula, chicory, kale, endive, spinach and even beet and broccoli leaves. By the way, these last two are commonly discarded, but can be used when sautéed, as they are super tasty and very healthy. Among the vegetables, broccoli, Brussels sprouts, peas and string beans stand out.
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The carotenoid pigment, associated with the chlorophyll present in green vegetables, is responsible for the dark green hue. In addition, carotenoids have an antioxidant function that fights the action of free radicals, which are responsible for aging cells and the development of diseases. In the brain, its action helps prevent and slow down cognitive decline.
Carotenoids are also a good source of folic acid, a B-complex vitamin that is considered essential for the body to function, especially during pregnancy. According to nutritionist and gastronome Laura Franco, carotenoids are still a great source of fiber (which help to generate more satiety and ensure better functioning of the intestine), in addition to other vitamins, such as A, C and K.
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