From broccoli tobok choy, there’s a reason why ‘eat your greens’ is a health catch-cry.
Iron, vitamin A, antioxidants – the list of goodies the average serve of greenvegetables contains is impressive. But while they all share the same colour –partly due to their chlorophyll content – each one brings a slightly differenthealth benefit to the table. This means that, whether it’s for easing ahangover or preventing cancer, there’s a green vegetable that fits the bill.
Okra: A nativeAfrican vegetable, okra takes on different qualities depending on the length oftime it’s cooked for – cook it briefly in a soup or curry and it stays crispand crunchy, but simmer it in a stew and it’ll provide a gelatinous, almoststicky quality to the finished dish. High in fibre and a valuable source ofvitamin C, choose smooth, firm pods with a brilliant green colour, and discardany that are longer than 10cm – any bigger than this and they become tough andstringy.