Vegetables Prevent Aging with Spinach

Spinach, green leafy vegetables are rich in vitamins A, C and folic acid. Popeye’s favorite vegetable is also having powerful antioxidant effects. Therefore, spinach is classified into food to prevent the effects of aging.

Spinach processed by boiling green oxalate levels will be reduced. But calcium levels rise.

“Cooking the spinach not only gives us the fiber but also nutrition,” said Jill Nussinow, nutritionist and author of the book The Veggie Queen.

These vegetables also contain carotenoids, lutein, one of which is beneficial to protect the eyes from macular degeneration disease. Research by scientists from Tufts University in 2008 which examined 1802 women ages 50-79 found those who consume enough lutein and zeaxanthin in the diet, the risk for developing cataracts down 23 percent.

In addition to spinach, the source of lutein and zeaxanthin are the broccoli, salad, kale, radish leaves, and other dark green vegetables.

Karetenoid also works to neutralize free radicals on the skin, thereby slowing the skin aging process. The skin was still fresh wrinkle-free.

To process the spinach, Nussinow suggested that this vegetable is inserted into the pot after boiling water and immediately removed. The leaves can also be eaten raw as a salad.

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