A new study suggests you can eat more vegetables and herbs than you think and not worry too much about how many you eat.
The study, published in the journal PLOS ONE, found that the amount of nutrients in a plant and its chemical composition mattered less than the calories.
It said: “The fact that the plants and their chemical makeup are very similar in a very wide variety of species may help to explain the general perception that plant foods are nutrient dense, especially for plant foods that are relatively low in calories and low in protein and fibre.”
For the study, researchers from the US and Sweden studied the nutritional status of 28 plants and herbs and then looked at how many calories they contained.
They then divided the plant into groups based on their nutrient content and then tracked the calories consumed.
They found that a green vegetable (such as spinach or kale) contains the most calories and the most nutrients, but also the least amount of carbohydrates.
This is because the green vegetables are the most nutrient dense plant in the world and it contains a lot of water.
The researchers then compared this nutrient content with the average calories consumed by the same group of people.
They also took into account how much the plant is likely to contribute to a diet.
The results showed that a small amount of green vegetables is probably not going to increase your risk of diabetes or heart disease by more than a few calories.
“The results suggest that plant food consumption is a good way to improve your nutritional status,” said the study’s lead author, Dr. Daniel Sorenson.
The authors say it’s possible that green vegetables may help you lose weight.
“In particular, studies suggest that eating a green leafy vegetable with some vegetables, such as broccoli, can reduce the amount you eat of saturated fat,” Dr. Soren, a clinical nutritionist at the University of Wisconsin in Madison, said in a statement.
“It may be possible to consume a green vegetables daily, which is much healthier than a typical high-fat diet.”
You may not have realised it, but the study also found that eating green vegetables with other vegetables may not increase your chances of getting cancer.
For example, eating green leaf vegetables with broccoli and cauliflower may lower your risk for colorectal cancer by 0.5% compared to a similar diet that also includes red cabbage, Brussels sprouts, green beans, cabbage and kale.
And in a previous study published in Cancer Prevention, Dr Soren and his colleagues found that people who ate a green, leafy and bracken vegetables diet had a slightly higher risk of colon cancer compared to those who ate the same amount of red, cabbage, cauliflower, and leafy vegetables.
So if you want to keep your colon cancer under control, green leaf foods might be the way to go.
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