leafy vegetable造句

Kangkong happens to be my kids' favorite leafy vegetable.

This crunchy green leafy vegetable is very rich in calcium, the main nutrient that helps in bone health.

You can also add one teaspoon of green leafy vegetable juice to your baby's milk bottle once in two days.

Vitamin E, for example, which is found in vegetable oils, nuts and green leafy vegetables, has been linked (in mice) with the retention of memory into old age, and also with longer life.

Boron can be found in dark green leafy vegetables, fruits (not citrus),nuts and legumes.

Other good sources include dark, green leafy vegetables and calcium-fortified products, like orange juice.

Green leafy vegetables including spinach kale and collards appeared to be the most beneficial.

They found that people who ate one or two daily portions of green leafy vegetables had the same cognitive abilities as someone 11 years younger who never consumed leafy greens.

On your way home from church, stop at the grocery store and buy all the leafy vegetables you can carry.

For example, there's lots of calcium in dairy products, green leafy vegetables, and fish with edible bones, such as sardines.

Researchers point out that dark-green leafy vegetables — Brussels sprouts, spinach, broccoli — are all good sources of the vitamin.

Fresh, leafy vegetables are part of a healthy diet and are grown under diverse conditions and marketed both locally and globally to provide year round availability to consumers.

They say nitrates, which are abundant in green, leafy vegetables of all kinds, boost the powerhouses in cells that provide energy.

Hypertension diet should eat potassium food, beans, adzuki beans, tomatoes, zucchini, celery, fresh mushrooms and a variety of green leafy vegetables;

Lean meat, fish, and poultry are all excellent choices and should be staples in a high nutrition diet, as should carbohydrates containing whole wheat sources and green leafy vegetables.

According to the study, a diet rich in tomatoes, nuts, olive oil, fish, cruciferous vegetables, dark and green leafy vegetables, fruits, and poultry may reduce the risk of Alzheimer’s by around 40%.