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Celery facilitates digestion and helps muscles recover!
Photo: Dreamstime
There is no doubt: tomatoes, carrots and broccoli are rich in nutrients. But in order to get all the vitamins and minerals needed by the body, you need to vary the list of greens and vegetables.
Is it all too difficult to prepare? Nutritionist Carolina Nizer, from Lapinha Spa, in Paraná, helps you overcome this myth by suggesting how to include chard, kale and celery in everyday recipes. And reveals what you get out of it.
Chard
What have: especially magnesium, iron, and vitamins E and K.
How to put on the plate: braised with other vegetables or raw in a salad. It also goes well in soup or pie filling.
The Benefits: protects cell membranes, especially those of the immune system.
Cabbage
What have: vitamins A, C, K and B6, as well as calcium and magnesium.
How to put on the plate: cooked in soup, sautéed or raw, in salad or blended into juice.
The Benefits: the calcium and magnesium partnership helps maintain bone mass.
Celery
What have: antioxidants (beta carotene, lutein and zeaxanthin) and a good dose of potassium, phosphorus and vitamin K.
How to put on the plate: the stem can be eaten raw in a salad or sautéed with other vegetables. And also cooked in soup, as well as the leaves.
The Benefits: facilitates digestion and helps muscles recover.
Include green vegetables in your menu!
See delicious recipes with Swiss chard, kale and celery:
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