Leafy green vegetables are low in fat, high in dietary fiber, and rich in folic acid, vitamin C, potassium and magnesium. They also contain phytochemicals, such as lutein and beta-carotene. And a new study shows that eating green leafy vegetables may reduce risk of type 2 diabetes.
According to the study published in the British Medical Journal, increasing daily consumption of green leafy vegetablescould significantly reduce the risk of type 2 diabetes. Researchers investigated the independent effects of intake offruit and vegetables on incidence of type 2 diabetes and found that greaterintake of green leafy vegetables was associated with a 14% reductionin risk of type 2 diabetes.
Not sure how to eat your leafy greens? Try one of these recipes: