This is an article from The Vitality Magazine: For free subscription go to: http://www.gandgvitamins.com/subscribemagazine.php
1. Collard Greens: Widely consumed in th Southern US for many years, this leafy green vegetable packs a lot of nutrient value. Collard Greens have high levels of calcium, vitamin E, and beta-carotene. In addition to these nutrients, it also boasts high selenium content. Collard greens can be had throughout the year but most consider them to be best between January and April.
2. Sweet Potatoes: The anti-oxidant properties of sweet potatoes can help to rid the body of free radicals linked to many chronic illnesses including diabetes and colon cancer. They are also thought to be able to lessen the effects of asthma and arthritis due to their ani-inflammatory tendencies. Sweet potatoes are also a good source of iron, calcium and fibre and best of all they can be used in a number of recipes.
3. Carrots: Ask anyone to name a vegetable and most of them will say ‘carrot’ right off the bat. There’s a reason why this vegetable is so popular; apart from being one of the most commonly used, it is the best source of the pro-vitamin A carotenes. Caorrots are also known to help strengthen the vision particularly night vision. Carrots can also be used to regulate blood sugar levels and are good for the health of the colon.
4. Onions: This unassuming bulb actually offers more health benefits that you may think. It helps to lower blood sugar levels in addition to promting good cardiovascular healht. It has been proven that adding onions to your diet can reduce your risk of developing certain cancers and contribute to gastrointestinal health.
5. Spinach: Whilst most people make a face at the thought of eating this vegetable, spinach actually protects us from a number of illnesses like arthritis, heart disease and osteoporosis. Studies have shown that spinach contains a minimum of 13 flavonoid compounds. Serious illnesses like ovarian and prostate cancer can also be helped by consumption of spinach.
6. Kale: This vegetable has a multitude of benefits for the body. Like every other vegetable it contains important vitamins but has more dietary value per calorie than most vegetables. Kale is known for its detoxing ability as well as its proven capacity for reducing the risk of cancer; especially the ovaries. Consuming adequate amounts of this vegetable can also help to keep the lungs healthy. Maybe the best thing about Kale is that it can easily be grown in the garden at home!
7. Aubergine: Studies have indicated that aubergines may have a protective effect on the brain. The fact that they are low in calories makes them a popular food among dieters and health consious individuals. This vegetable has high levels of copper, potassium and fibre. The aubergines’ positive effect on cardiovascular health is well documented.
8. Cucumber: Widely acknowledged for its soothing effects on the skin, cucumber is popular not only for eating but also for skincare products. It has a positive overall effect on the body, including the ligaments, bones and muscles and is also essential for a healthy complexion due to its hydrating properties. Cucumber is able to help lower blood pressure if consumed in sufficient quantity.
9. Asparagus: Aside from promoting healthy skin, asparagus also contains fibre and vitamin B6. It is a good food for pregnant women to consume due to its high levels of folate which also promotes heart health. Another advantage is that it is low in sodium but contains potassium and helps to maintain a healthy large intestine.
10. Brocolli: Like so many vegetables out there, this one is also effective in protecting your body from the ravages of cancer. It is attractive enough to enhance any dish but its uses go far beyond aesthetics. With high folic acid levels, it is useful in preventing birth defects. In addition, it is tasty way to provide you with enough calcium and vitamin C in your diet.