Green Phytochemicals

February 24, 2016 at 3:19 pm Leave a comment

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This week I’d like to share the benefits of the “green” family of plant foods. Phytochemicals providing the green color in plants are known for their ability neutralize free radicals.  Free radicals are compounds that oxidize or damage cells. Green plant foods help the liver to detox the blood and they also support the immune system. Green plant foods may also protect against some cancers. Phytochemicals also provide a plant’s aroma and flavor. Cruciferous vegetables (many of which are green) contain sulfurophane, which gives these foods their – yes – sulphur odor. Sulfurophane helps to fight some cancers.

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Foods that contain phytochemicals producing the green color are:

Broccoli

Brussels sprouts

Asparagus

Avocadoes

Collard Greens

Leafy Greens

Kale

Chard

Collard Greens

Mustard Greens

Spinach

Parsley

Peas, Sugar Snap Peas, Snow Peas

Bok Choy

Artichokes

Cabbage

Kiwi

Okra

Parsley

Watercress

Cilantro

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Try a new green vegetable this week. Maybe one you’ve been afraid of. Roasting brussels sprouts is a tasty way to serve this cruciferous vegetable and even kids will eat roasted veggies. Trim Brussels sprouts, cut in half if they are large, and spread on a large cookie sheet or sheet pan. Add some olive oil, a favorite herb (I am liking thyme right now), and a sprinkle of salt. Bake at 420 degrees for about 15-20 minutes, or until tender but not mushy. Eat and enjoy!

 

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