It IS Easy Being Green
by Loree Dowse | March 2017
Sorry, Kermit, you got it wrong. Being green really isn’t difficult at all.
In case you haven’t heard, March is National Nutrition Month, a commemoration that we embrace wholeheartedly here at Mann’s because, well, we can. As you read in my last post, we love to promote healthy lifestyles, and eating lots of green veggies plays a big role. As part of the month-long celebration, we even came up with our own hashtag: #EatGreen. We’ve been focusing all month on the importance of making informed food choices while developing healthy eating and exercise habits.
So, to get you started with some easy and nutritious meal options, we’ve done a roundup of a few of our favorite green veg recipes. If you’re looking for more cooking inspiration, check out our Pinterest page which features recipes from us as well as our favorite bloggers.
And don’t forget to eat your greens. Or put some Broccolini® on your lapel for St. Patrick’s Day – that’s what we’ll be doing.
Broccoli is one of our favorite vegetables because it is high in many nutrients, including fiber, vitamin C, and vitamin K. Eating broccoli may also lower your risk of cancer and heart disease.
Brussels sprouts are rich in many valuable nutrients including vitamin C, vitamin K, folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids.
Even though green beans have a rich green color, they still provide many of the same carotenoids that carrots do. Carotenoids have health-supportive antioxidant properties that boost your immunity and help to fight diseases.
While you might not think romaine hearts would have as many nutrients as some of these other veggies, they do provide an excellent source of dietary fiber, manganese, potassium, biotin, vitamin B1, copper, iron, and vitamin C.
Even though cauliflower isn’t green, we had to sneak it in because it’s just as rich in phytonutrients as these other green cruciferous vegetables. Not only is it packed with vitamin C, but cauliflower also has plenty of key antioxidant phytonutrients, including Beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol.