Adding Greens to Your Plate!

Article by: Stephanie Esquivel, Intern Reviewed by: Hazel Ng, RD

In the spirit of Spring and St. Patrick’s day, try adding more greens to your diet this month. Green vegetables are loaded with vitamins, minerals, and fiber which all contribute to having better health outcomes. Ever wondered what makes veggies green? Green vegetables get their color from a chemical naturally found in plants called chlorophyll. Although the human body cannot absorb this chemical, it does contain magnesium which is a mineral the body uses for important functions. Magnesium is used in bone mineralization, hormone regulation, and blood clot formation. Here are 3 green vegetables to add to your meals this month.

Spinach: This leafy green contains magnesium, iron, and calcium. Try adding 1 cup of uncooked spinach to an egg scramble for a more filling breakfast or in a stir fry for dinner.

Arugula: Try this peppery leafy green vegetable to enhance the flavor of any salad or sandwich.

Broccoli: You can add broccoli to a pasta dish, stir fry, or saute it with olive oil and garlic for a delicious side dish to complement your dinner meal.

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