Green vegetables include not only the commonly known fenugreek, spinach and lettuce, but also a variety of herbs like parsley and cilantro, and also kale and Swiss chard.
“They are stark green in colour due to the abundance of chlorophyll, which is structurally similar to haemoglobin, making them a natural blood-building food,” says Luke Coutinho, doctor of alternative medicine and founder of the health start-up Pure Nutrition. The multi-vitamin dose in these vegetables keeps the weight under control, maintains blood pH, improves vision and nervous control, supports heart and liver health, dental and bone health, fights cancer, purifies blood, and increases haemoglobin, thus boosting immunity.
For an adult, the suggested dose of greens is one to two servings a day, says Ritika Samaddar, chief dietitian, Max Healthcare, Delhi. However, people with chronic kidney failure, calcium oxalate kidney stones, high uric acid or gout should avoid taking greens due to their potassium restrictions, she says, adding that if you are taking anti-coagulants like warfarin or acitrom, you should avoid greens for they are a rich source of vitamin K, which causes blood to clot. Here are some of our favourite greens.Continue reading “Green vegetables boost your immunity”