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3 Green Super Foods for Fitness

'...nutritionally dense and will nourish, repair, rejuvenate and heal the body.'

What Is a Super Food?

This term has no actual scientific meaning but is widely accepted to include foods that are “nutritionally dense and will nourish, repair, rejuvenate and heal the body”

What’s Good About Greens?

Greens have the highest concentrations of easily digestible nutrients, fat burning compounds, vitamins and minerals to protect and heal the body.

They contain proteins, phyto-chemicals (which protect us against disease) and healthy bacteria all of which help to build cleaner muscles and tissues and at the same time aid digestion.

Greens are a rich source of antioxidants (the chemical in food that protects against the harmful effects of free radicals which may cause cancer).

Spinach 

Spinach contains vitamins B2 and B3 which improve energy and the nervous system; and is rich in carotenoids, which the body converts to vitamin A to boost the immune system. This helps in the prevention of certain cancers. The leaves contain iron and vitamin C, both of which encourage collagen production, keeping skin looking young. Spinach can also protect the brain from ageing because it stops the oxidation process, which leads to dementia.

Broccoli

Broccoli is thought to come from Italy, this nutrient rich vegetable is sometimes described as “one of the best weapons against disease”. Bursting with fibre which boosts the digestive system; vitamin C for the immune system; iron which helps make red blood cells that carry oxygen around the body; calcium for strong bones and teeth, regulates muscle contraction and aids blood to clot; and beta-carotene which turns into vitamin A and strengthens the immune system and aids vision.

Cabbage

Cabbage comes in a variety of types including savoy, white and red. Rich in iron, beta-carotene, Vitamins B3 and C along with glucosinolates and a wonderful source of fibre, it’s easy to see why cabbage easily falls into our super foods list. A powerful detoxifier too, in Ancient Egypt, cabbage was eaten at the beginning of a meal to reduce the intoxicating effects of any alcohol that was consumed.