Light energy makes green vegetables an essential food. But why? The keywords from biology lessons are chlorophyll and photosynthesis.
Green vegetables contain more chlorophyll
Green vegetables are green because they contain a lot of chlorophyll. The name comes from the Greek words chloros (green) and phyllon (leaf). The fabric is also called leaf green.
Chlorophyll is a natural pigment produced by plants when they carry out photosynthesis. Through chlorophyll, plants absorb light energy and convert it into chemical energy.
According to researchers at the Max Planck Institute, photosynthesis is the biochemically most important process on earth, as it forms the basis of life and food for animals and humans. Plants could not survive without photosynthesis.
When you eat green vegetables, you absorb chlorophyll and other vital and health-promoting ingredients such as vitamins, nutrients, fiber, antioxidants and carotenoids.
Superfood chlorophyll – are green vegetables healthier?
Are green vegetables healthier than vegetables of a different color due to the phytochemical chlorophyll? More and more studies show that phytochemicals have a positive effect on human metabolic processes. This applies to chlorophyll as well as, for example, to flavonoids and carotenoids. Flavonoids impart red, blue, yellow, and purple coloring to many vegetables and fruits. Carotenoids are often found in green, but also in orange-yellow-red vegetables and fruit.
The German Society for Nutrition DGE therefore recommends taking in the widest possible range of secondary plant substances. And that in the form of vegetables, legumes, fruit, nuts, seeds, potatoes and whole grain products.
The DGE advises against taking chlorophyll in high doses, for example as a dietary supplement in juices, powder or tablets. According to the DGE, the plant substances could be necessary “in the compound of a food” so that green vegetables can have a health-promoting effect. There are also no reliable studies to date on whether the preparations can lead to harmful side effects in excessive doses.
The variety of green vegetables in your kitchen
You probably eat green vegetables mostly as raw vegetables, as a salad, as a warm main course or as a warm side dish. Larger quantities can also be processed well in a smoothie, in pesto, herb butter and sauces. Here is a selection of green vegetables that you can find in almost every supermarket or market in your area:
Green leafy vegetables such as lettuce, rocket, spinach, purslane, nettle or chard
green fruit vegetables such as green peppers, cucumbers, zucchini or avocado
Green cabbage such as broccoli, Brussels sprouts, kale, or savoy cabbage
green onion vegetables such as spring onions, leeks or wild garlic
green legumes such as beans or peas
Herbs such as parsley, lovage, basil, dill, chervil, tarragon or mint
the green of vegetables such as radishes, kohlrabi or carrots
green sprouts or green asparagus plants