Magazine article Nutrition Health Review

Eating "Green" for Good Health

Magazine article Nutrition Health Review

Eating "Green" for Good Health

Article excerpt

Clinical nutritionists and dietitians at the University of Texas Southwestern Medical Center in Dallas recommend a sampling of some green foods, as follows:

* Avocado: Also known as an alligator pear, avocados are a good source of monounsaturated fats, which help to lower cholesterol. They also provide vitamin E and lutein, a natural antioxidant that may help in maintaining eye health.

* Broccolini: A cross between broccoli and Chinese kale, broccolini is sometimes sold under the name asparation. Broccolini is packed with isothiocyanates, sulforaphane, and indoles, nutrients that are linked with reducing the risk of breast, prostate, cervical, lung, and other cancers. This food contains as much vitamin C as orange juice.

* Brussels sprouts: As part of the cabbage family, Brussels sprouts are another cruciferous vegetable with cancer-fighting phytochemicals. They are also high in vitamin C and are a good source of folate, vitamin A, and potassium. Small, compact, bright-green sprouts offer the best flavor. The sprouts can be boiled, braised, or steamed. They should not be overcooked, or they will become mushy.

* Kale: A good source of vitamin K, vitamin C, and beta carotene, kale is a form of cabbage in which the central leaves do not form a head. …

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