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Health Notes from Dr. Liz
February 21, 2011
Besides wearing green this St. Patrick’s Day, try eating green—both good-for-you and good-for-the-environment green foods.
Some suggestions to get you started:
- Asparagus: These tender spears—served steamed, sautéed or raw—contain a wealth of anti-inflammatory compounds that studies show may help ward off cancer, diabetes and heart disease. Asparagus also supplies over 50% of the Daily Value for folate, a B-vitamin that protects against birth defects.
- Cabbage: Like other members of the cruciferous vegetable clan, cabbage contains a potent class of cancer fighters called in doles. A one-cup serving also has a mere 30 calories, half the vitamin C needed daily, and almost 100% of the Daily Value for bone-building vitamin K. Make cabbage a regular on your plate in salad, stir-fries, and soups.
- Avocado: Known for its creamy taste, avocados supply vitamin E and hearth-healthy monounsaturated fats. When combined with other vegetables (e.g. in a green salad), avocado helps boosts the absorption of health-boosting nutrients like carotenes.
- Edamame: A.k.a. soybean pods, the tasty beans inside pack virtually everything you need, including good quality protein, more fiber than a bowl of bran cereal, and special compounds called isoflavones that studies show may help lower risk for osteoporosis, heart disease and some cancers.
- Opt for Organic: When strolling the produce aisle for these green foods, reach for the organic variety as a way to boost the environment’s health. Using fewer pesticides not only helps lower our exposure but also aids the planet.