Eat the Rainbow: Green

By Kelli Swensen, Dietetics Student, Sargent College

Eat the Rainbow: Green

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Nutrients

Green fruits and vegetables are rich in vitamin A, folate, potassium, vitamin K, and calcium; they are also packed with cancer-fighting phytochemicals. Vitamin K is necessary for making proteins that cause your blood to clot when you bleed to stop the bleeding. It also plays a role in helping the body make other body proteins for your blood, bones, and kidneys. Folate’s primary role is aiding in the making of new body cells by helping produce DNA and RNA. It has also been linked to protecting against heart disease as well as helping control plasma homocystine levels, which are linked to increased cardiovascular disease risk.

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Fruits

  • Green apples
  • Green grapes
  • Green pears
  • Honeydew
  • Kiwifruit
  • Limes

Vegetables

  • Artichokes
  • Arugula
  • Asparagus
  • Avocados*
  • Basil
  • Boc choy
  • Broccoli
  • Brussel sprouts
  • Cabbage
  • Celery
  • Chard
  • Cilantro
  • Cucumbers
  • Edamame
  • Endive
  • Fennel
  • Green beans
  • Green olives
  • Green onion
  • Green peppers
  • Jalapeno
  • Kale
  • Leafy greens
  • Lettuce
  • Okra
  • Parsley
  • Peas
  • Sno Peas
  • Spinach
  • Sugar snap peas
  • Zucchini
  • Assorted green herbs

Recipes