Green is the color of life. While there are green foods available all summer, those in the spring are especially cherished. Foods like spinach, ramps, green onions, arugula and bok choy indicate the return of the growing season (if it ever stopped for some farmers).
Not only are greens the most loved, they might be the most healthy colored foods to eat as well. That is due in large part to what makes them green - chlorophyll. The darker the green, the more chlorophyll present. In plants, chlorophyll is protected by antioxidants like beta-carotene and lutein, which are equally as good for us.
Even more interesting is that when you eat green vegetables you're actually consuming a variety of colors, phytonutrients and antioxidants. Although something might appear green, there is actually more than meets the eye. Think about a green banana that turns yellow or an unripe tomato that turns red. The colors (and their attributing nutrients) are hidden, but still exist in the fruits and vegetables.
A few reasons to eat more greens:
- High in antioxidants
- Low in calories
- Have tons of phytonutrients
- Packed with fiber
Look for green recipes and ideas all this month and feel free to share your favorites as well.