The start of spring is the ideal time to go green.
Not green in the sense of being environmentally friendly (though that's important, too), but rather green in the sense of increasing the amount of green fruits and vegetables you consume each day. These include green grapes, green apples, honeydew melon, green beans, broccoli, spinach, asparagus, and more.
Fiber, folate, potassium, and vitamins A, C, E, and K are abundant in green fruits and vegetables.
Green produce contains important phytonutrients such isothiocyanate, lutein, zeaxanthin, isoflavones, and EGCG. They maintain the health of the arteries, cells, lungs, and eyes.
A diet heavy in leafy greens is thought to have a number of health advantages, such as lowering the risk of obesity, heart disease, and high blood pressure. Also, researchers believe that consuming green leafy vegetables on a daily basis may decrease cognitive deterioration.