Benefits of Eating Salad
Beauty Tips

Benefits of Eating Salad

By Kiwilimón - 2018-10-16T09:18:02.230949Z
1. They are fresh and hydrate you More than 90% of the composition of vegetables, which are essential for making salads, is water. Eating salads daily is a simple and quick way to hydrate the body, especially in this hot season. 2. They revitalize Vegetables are a source of vitamins that regulate organic processes and help the proper functioning of the nervous system. 3. They detoxify Vegetables have a purifying, detoxifying, and diuretic action; they are rich in potassium and low in sodium. Additionally, some vegetables contain essential oils that dilate renal vessels. Daily consumption of salads eliminates excess fluids and is beneficial in cases of hypertension and fluid retention. The most diuretic vegetables are: celery, fresh asparagus, escarole lettuce, endive, and onion. 4. They protect the skin Colorful vegetables: carrot, purple cabbage, peppers, and tomato provide beta-carotene, which transforms into vitamin A, renewing the skin and mucous membranes, and vitamin C, which improves collagen production. Eating avocado or nuts, which provide vitamin E, helps prevent aging spots. 5. They aid digestion Vegetables that contain fiber improve digestion and reduce bad cholesterol. 6. They are low in calories If you are on a weight loss regimen, just be careful with dressings and avoid creamy ones, as well as combinations with cold cuts and certain types of cheese; however, in general, salads satisfy hunger, and you can eat them in any quantity you desire. 7. They care for your heart Vegetables are abundant in antioxidants (beta-carotene, alpha-lipoic acid, lycopene, vitamin C, vitamin E, flavonoids, and selenium), making them dishes that protect heart health. 8. They enrich your diet Vegetables like escarole lettuce, celery, chicory, artichoke, endive, or radish stimulate the functioning of the gallbladder and liver. Soybean and alfalfa sprouts and watercress contain essential enzymes for digestion. 9. They prevent diseases The lack of iron and folic acid is related to different types of anemia. Leafy greens – Swiss chard, spinach, watercress, or escarole lettuce – are rich in chlorophyll and iron. Additionally, combine these vegetables with fruits like kiwi, orange, or grapefruit. 10. They are delicious Different types of vegetables such as lettuces, spinach, cucumber, carrot, tomato, asparagus, and peppers allow you to prepare salads that, when consumed, translate into health and flavor.   View original article Article courtesy of     Spinach Salad with Gorgonzola and Grapes Mango, Jícama, and Avocado Salad Arugula Salad with Pear