Green vegetables, as a first measure, are an important source of nutrients for our health, since they provide us with minerals, vitamins and fiber. Its distinctive color is due to an essential component, chlorophyll. Studies claim that this compound serves to prevent cancer, improve cardiac function and prevent anemia, among other qualities.

Not for nothing, our mothers and grandmothers have insisted that we eat chard or spinach from a young age, or that salads never miss the lettuce (besides being delicious). It was not a whim, but everything they told you about the properties of these vegetables was true.