SPINACH
Spinach is an arsenal of vitamins and minerals; it contains vitamins K, A, C, magnesium, iron, potassium. Important substances for the intestinal microbiota. Quick cooking recommended, three minutes on high heat.
Green’s News
News from the science explained in a simple way
TOMATO
Tomato contains very few carbohydrates. Most of the mass of the tomato is composed of water. It contains potassium, magnesium and phosphor, vitamin C, vitamin A and K, vitamins of group B and folate. Absent is vitamin B12. It is protective in some forms of cancer such as prostate, pomone and stomach. It is a powerful antioxidant.
ONION
Onion contains vitamin C, B vitamins, potassium, phosphorus, calcium, magnesium, glutamic acid, flavonoids. Onion protects from certain forms of cancer. The external part of the bulb has a high content of antioxidants.
ARTICHOKE
Artichoke, Cybara scolymus, is the flower of a perennial herbaceous plant, rich in phosphorus, copper, iron; it contains folates, vitamin C, K and vitamins of group B. It has a beneficial action in the reduction of triglycerides, total cholesterol and LDL, anti-inflammatory function with a good anti - aging effect.
GARLIC
Garlic allium sativum, bulb whose health properties were known since ancient times, by Egyptians, Greeks and Romans. Garlic, believed by ancient people to be a food which gave strength
CABBAGE
It is advisable to chop the cabbage, preferably eat it raw or in a salad, because this causes the release of myrosinase and increases the bioactive compounds that in our digestive system become essential for the battle against cancer diseases.