First and foremost, greens are delicious. They have a sweet and smoky flavor that compliments almost any dish. They can be eaten raw, thinly sliced in salads, or cooked down by steaming, sauteing, or boiling it. They can even be baked and eaten like chips! And there is such a variety of greens to choose from the variations are endless – curly kale, purple kale, multi-colored Swiss chard, collards, hundreds of types of lettuce. All of which have their own unique nutritional qualities and characteristics.

Leafy greens are nutritional power houses, filled with all sorts of nutritional treats to satiate your body and taste buds. In particular, greens have been shown to have unique nutritional content that make them natural cancer fighters, proven in hundreds of clinical studies and trials.

Cancer Prevention and Greens

Greens have extremely high levels of folates. This is a type of vitamin B that helps DNA replicate properly when cells divide. Folates protect the DNA during the process, ensuring that an accurate replica is made from generation to generation. When there are insufficient levels of folates, the DNA replication process can become stressed, which increases the likelihood of mutation. This can be the start of cancer forming. Chorophyll is also found in very high levels in greens. This is the nutrient responsible for photosynthesis in plants, and gives them their green appearance. The darker the green is (collards, for instance), the more chlorophyll is present in the leaves. Chlorophyll also assists in DNA replication, so having high levels is prudent.

Greens have some of the highest levels of vitamins and minerals found in our entire diet. For example, one cup of kale has 206%DV vitamin A, 134%DV vitamin C, and a whopping 684%DV vitamin K – all in a meager 34 calories! Both vitamin A and vitamin C, as well as manganese and zinc found in greens, function as antioxidants in the body, regulating the amount of free radicals in the system. Free radicals are responsible for causing electron imbalances in molecules, which can eventually lead to mutations in cells, and, in turn, lead to cancer. Antioxidants actively seek out an neutralize these free radicals, rendering them harmless before they have the opportunity to cause real damage. Greens are an important provider of these essential vitamins. Vitamin C, especially, needs to be replenished daily, as it is water soluble and, as such, cannot be stored in the body. Vitamin A can be stored in the body, but it’s never a bad idea to stock up on some more!

Greens also have the added benefit of being anti-inflammatory. Excessive and chronic inflammation in the body has been directly linked to developing heart disease and cancer. Vitamin K, which is very high in all greens, functions as an anti-inflammatory, helping to regulate this system.

Eating More Greens More Often

The key to eating lots of greens is to simply keep a bunch on hand at all times. Have a big ol’ bunch of spinach, kale, or collards always sitting, tightly wrapped in a plastic bag, in the vegetable crisper of your refrigerator. When you’re cooking up a casserole, mixed veggies, or a stir fry, chop a cup’s worth up and toss them in. You’ll fly through your greens quickly, and really experience all the health benefits associated with eating lots of them.

It’s recommended that you eat 1/2 cup – 1 cup of greens at least twice a week. If you find yourself enjoying them, though, don’t stop there. Eat more! Daily consumption of greens will yield even better health results.

Author Bio: Find all sorts of easy vegetarian recipes at VegOnline.org. Be sure to check out all the vegetation diet, lifestyle, and health articles, while you\’re there!

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Keywords: vegetarian, vegetarian diet, vegetarian food, vegetarianism, leafy greens, cancer prevention