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References in periodicals archive ?
They can be taken from cured meats and richly from green leafy vegetables, which are important for a balanced diet.
Scientists at the Karolinska Institutet in Sweden have just published a study in which they show that inorganic nitrate - a compound that occurs naturally in green leafy vegetables - can reduce the buildup of fat in the liver.
[USA], Dec 18 ( ANI ): Consuming a higher amount of green leafy vegetables can help reduce the risk of developing liver disease, a new study has suggested.
You might wonder if another green leafy vegetable, cabbage, can affect you and the answer is yes.
The dietary consumption of dark green leafy vegetables or supplements that contain specific carotenoids known as Lutein and Zeaxanthin are believed to possess the ability to prevent and/or slow the progression of Age-Related Macular Degeneration.
Professor Aworh declared that people deficient in substances such as carotenoids, richly present in green leafy vegetables experience poor sight.
"Now there's an additional reason to eat nutrient-rich foods such as green leafy vegetables, eggs and avocados," said Naiman Khan, a professor of kinesiology and community health at Illinois.
Consider mineral-rich almonds, apples, avocado, berries, beets, beans, broccoli, cabbage, garlic, citrus fruits, sea vegetables (arame, wakame, hijiki, kelp), olive oil, green leafy vegetables, sweet potato, tomatoes, wild salmon and other fish.
An increase in servings of berries, apples, pears, tofu/soy, cruciferous vegetables, and green leafy vegetables was associated with the greatest weight loss.
While the study can't prove cause and effect, the foods that contain these carotenoids--including dark green leafy vegetables, corn, carrots, sweet potatoes, and orange peppers--benefit general health, so ensure your diet includes them.
"Studies show that vegetables are important for reducing cognitive decline," says Morris, "but green leafy vegetables are particularly protective, so we recommend people eat things like spinach, kale, collards or romaine at least six times a week.