Green vegetables are an essential part of a balanced diet. They contain vitamins and nutrients the body needs to maintain health. According to the American Cancer Society, green vegetables may also reduce the risk of most types of cancer. Like other vegetables, green vegetables lose vitamins and nutrients after they've been cooked. To combat this, enjoy the following antioxidant rich veggies raw. They have more nutrients and are easier to prepare.
Arugula
This dark green, leafy vegetable makes a perfect salad. Look for it near the lettuce in the produce section of any grocery store. It's similar to spinach in color, but the leaves are typically more slender. Though it can be sold in small bunches, it's best to buy it in packaged bags or containers without the roots intact for raw consumption.
Green Peppers
A variety of green peppers are available, but most of them are too spicy to eat raw. Green bell peppers, however, are safe for even the most sensitive palate. They don't contain a hint of spice. Toss them into salads, pasta salads, or enjoy them plain. One bell pepper delivers more than a day's worth of vitamin C.
Broccoli
Because of its wide array of health benefits, broccoli is often considered a superfood. According to the World's Healthiest Foods, one cup contains more than a day's worth of vitamins C and K. It's also a good source of vitamin A, the B vitamins, folate, fiber and a plethora of other nutrients. Try mixing it with salads or just snacking on it raw.
Spinach
Spinach is another superfood. Although it contains a wide variety of vitamins and minerals, it's probably best known for being one of the few non-animal sources of iron. The one caveat is that it's difficult for the body to absorb the iron in spinach without vitamin C. To combat this, sprinkle a little fresh lemon juice on a spinach salad.
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