Dark vegetables, as the name suggests, are vegetables with a darker color. Compared with light-colored vegetables, dark vegetables tend to containmore chlorophyll, caroteneand other substances.

From a nutritional standpoint, thenutritional valueof dark vegetables is generally higher than that of light-colored vegetables, making them an area that everyone's diet should emphasize.

Dark green, red, orange-red, purple-redvegetables all belong to the dark vegetable category. Common dark vegetables mainly include:spinach, bok choy, celery, water spinach, tomatoes, carrots, pumpkin, purple cabbage, etc.

So, why should dark vegetables have higher value?

1. Higher content of trace elements

Dark vegetables contain morecalcium, iron, carotene, vitamin K1, vitamin B2, vitamin C, caroteneand so on. Compared with light-colored vegetables, the content of these trace elements is generallyseveral times to dozens of timeshigher, and the carotene content is as much asseveral thousandtimes higher.

2. Richer in bioactive substances

Dark vegetables generally contain morebioactive substances. Physiologically active substances often have unexpected effects, such asantioxidant, anti-aging, anti-inflammatory, and anti-cancereffects.

3. Complete in color, aroma and taste

Dark vegetables contain morepigment substancesandaromatic substances, so the cooked dishes have brighter colors, better appearance, and very good taste. So, next time you buy groceries or order food, you should pay attention!

The Spring Festival is approaching, and the days of eating heartily all winter are about to arrive! How can you satisfy your stomach while staying healthy and nourished before and after the New Year? Comefollowus! Wewill soon publish a series of articles telling you how to "eat", so don't forget to read the series!