Nutritional value of green vegetables

Effects of green vegetables

1. Reduce blood lipids

Green vegetables are low-fat vegetables and contain dietary fiber. It can combine with cholate and cholesterol and triglycerides in food, thereby reducing the absorption of lipids, so it can be used to lower blood lipids.

2. Improve blood vessel elasticity

Green vegetables have a very good protective effect on human blood vessels and can increase the elasticity and flexibility of blood vessels, because there are a large amount of crude fibers in green vegetables. After entering the human body, they can combine with the fat inside the human body and reduce the deposition of fat inside the human body, thus inhibiting the formation of cholesterol and thrombus. Regular consumption can effectively prevent the occurrence of blood and arteriosclerosis.

3. Broaden intestinal laxatives

Green vegetables contain a large amount of plant cellulose, which can promote intestinal peristalsis, increase the volume of feces, and shorten the time that feces stays in the intestinal cavity, thus Prevent and treat various constipation, habitual constipation, calcium deficiency in the elderly and other diseases.

4. Anti-cancer and anti-cancer

The vitamin C contained in green vegetables will form a hyaluronic acid inhibitor in the body. This substance has anti-cancer effects and can make Cancer cells lose their vitality. In addition, the crude fiber contained in green vegetables can promote large intestine peristalsis, increase the excretion of toxins in the large intestine, and achieve the purpose of preventing and fighting cancer.

5. Beauty and health care

6. Physical fitness