Major Health Benefits Associated with Eating Dark Leafy Greens

Joel C. Johnson is a longtime Austin, TX, business leader who serves as the managing member of Mineral Asset Development Petroleum, LLC. The Colorado-based firm pursues exploration and prospecting in regions such as the Powder River Basin and the DJ Basin. In his free time, Joel C. Johnson enjoys outdoor activities in the Austin, TX, area, and he maintains a diet rich in fish and fresh greens.

The USDA’s Agricultural Research Service has identified leafy, dark green vegetables as a nutritious part of any balanced diet. They are high in vitamin K, which has numerous proven benefits, ranging from safeguarding against inflammatory disease to preventing osteoporosis.

Dark green, leafy vegetables are also high in antioxidants, with carotenoids considered effective in protecting cells and preventing cancer in its early stages. Studies point to significant benefits in lowering the risk of developing breast, skin, and stomach cancer by eating only two or three servings of such greens each week.

Among dark green, leafy foods, there are differences. In addition to other benefits, bok choy and broccoli offer an abundance of B vitamins. Spinach and salad greens contain higher levels of vitamins A, C, E and K than other vegetables.