Green’s News

News from the science explained in a simple way

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.

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.