Greens Make the Grade
Many leafy green vegetables are excellent sources of vitamins A and C and contribute calcium, iron, fiber and other nutrients. The federal government’s National Cancer Institute reports that foods rich in vitamins A and C have been associated with the reduced risk of certain cancers.
Greens are very low in calories and sodium. For instance, once cup of chopped raw spinach has just 14 calories! A 1/2 cup of cooked collards has just 38 calories! All greens are free of fat and cholesterol.
**Read through the Duke Comprehensive Cancer Center Letter written by Wendy Denmark for healthy diet and eating tips.