As the weather warms up and thunder begins to thunder, the earth revives and shoots come out of the ground, and each shoot is a gift from spring, a natural elixir for our health. The Yellow Emperor’s Classic of Internal Medicine talks about “eating the grain of the year”, which means eating seasonal vegetables. When the cold is gone and the body is gradually stretching, the diet should be light at this time, and eating more seasonal green leafy vegetables can bring many benefits to our body. 1, beneficial for the prevention of osteoporosis Adequate supply of potassium and magnesium in green leafy vegetables can reduce calcium loss, while vitamin K is necessary for the deposition of calcium to bone collagen. 2, to ensure normal vision beneficial Green leafy vegetables can provide a large amount of carotene and lutein, both of which are beneficial to eye health and protect vision. 3, good for the prevention of vitamin deficiency Green leafy vegetables can not only provide a considerable amount of vitamin B2, which is also very rich in vitamin C. 4, beneficial to the prevention of diabetes Some studies have proved that, in the case of eating the same number of staple foods in a meal, increasing the intake of leafy greens can slow down the rate of increase in blood sugar after meals. A number of epidemiological studies have proved that a high intake of leafy greens reduces the risk of developing diabetes. 5, the prevention and control of high blood pressure is beneficial to provide a large amount of potassium, calcium, magnesium elements for the diet, they can, to a certain extent, to counteract the role of sodium in raising blood pressure. 6, the prevention of coronary heart disease beneficial More intake of vegetables is conducive to reducing the body’s inflammatory response, reducing the risk of coronary heart disease. Epidemiological studies have proved that people who eat more vegetables have lower mortality rate of cardiovascular diseases, especially ischemic heart disease. 7, beneficial to the prevention of a variety of cancer Epidemiological studies have shown that increased intake of vegetables, the risk of a variety of cancers decreased, including esophageal cancer, stomach cancer, lung cancer, breast cancer, prostate cancer, etc. 8, beneficial to liver detoxification Some studies have proved that chlorophyll, dietary fiber and various phytochemicals in leafy greens are beneficial to reduce the absorption of pollutants, promote their excretion from the intestine, improve the detoxification ability of the liver and reduce the mutagenic effects of carcinogens. 9, beneficial to improve athletic ability Dark green leafy vegetables are rich in nitrate, which is non-toxic in itself, and it is slowly transformed into nitric oxide after being ingested by the body, which plays the role of expanding blood vessels and improving blood circulation, and can increase the maximum oxygen consumption of athletes and improve athletic ability. 10, beneficial to the prevention of cognitive degeneration Research has confirmed that, among fruits and vegetables, the most beneficial to prevent cognitive degeneration is dark green leafy vegetables. 11, beneficial to weight control Green leafy vegetables have a high dietary fiber content, in a meal of half a pound of leafy greens cooked in less oil can effectively increase the feeling of fullness, slowing down the rate of emptying food in the stomach, conducive to weight control. 12, the prevention of birth deformities beneficial Green leafy vegetables are the most important source of dietary folic acid. Lack of folic acid can lead to an increased risk of birth abnormalities. As spring gets closer and the smell of spring gets stronger, eating more seasonal leafy greens is the healthiest choice you can make.