Why green?
Chlorophyll makes plants green, and it travels with a crowd of nutrients: folate, vitamin K, magnesium, lutein — and, in the cabbage family, glucosinolates that become sulforaphane when you chop or chew them.
Eat these
Kale
Spinach
Chard
Broccoli
Brussel sprout
Cabbage
Pea
Green beans
Edamame
Asparagus
Courgette
Cucumber
Avocado
Kiwi
Parsley
Green tea
Tips
- Leafy greens are worth eating every day — see Leafy Greens.
- After cooking broccoli and other crucifers, a pinch of mustard powder brings back their sulforaphane power (Mustard powder on cooked broccoli).