Green Smoothies II
Why green leafy vegetables?
1. High micronutrient content
The
micro-nutrient content of green leaves is far superior to those of our
usual staples such as cereals, potatoes, milk or meat. If
by "Green Leaves" is mentioned, it is not so much lettuce as this is
very poor in minerals and vitamins, but those green leafy vegetables,
which are characterized by a very high micronutrient content.
These include wild vegetables, herbs, sprouts and green vegetables
culture. In addition, the leaves of carrots, radishes, turnips and
beetroots are used.
They
are much richer in protein, rich in minerals and vitamin-rich than
their beet or tuber, so that it would be a shame to throw away the
green. The
leaves of the beetroot for example, contain eight times as much
calcium, three times as much iron and magnesium, six times as much
vitamin C, nearly 200 times as much vitamin A and 2,000 times as much
vitamin C as the beetroot tuber.