By Kelli Swensen, Dietetics Student, Sargent College

Eat the Rainbow: Green

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Green fruits and vegetables are rich in vitamin A, folate, potassium, vitamin K, and calcium; they are also packed with cancer-fighting phytochemicals. Vitamin K is necessary for making proteins that cause your blood to clot when you bleed to stop the bleeding. It also plays a role in helping the body make other body proteins for your blood, bones, and kidneys. Folate’s primary role is aiding in the making of new body cells by helping produce DNA and RNA. It has also been linked to protecting against heart disease as well as helping control plasma homocystine levels, which are linked to increased cardiovascular disease risk.

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  • Green apples
  • Green grapes
  • Green pears
  • Honeydew
  • Kiwifruit
  • Limes


  • Artichokes
  • Arugula
  • Asparagus
  • Avocados*
  • Basil
  • Boc choy
  • Broccoli
  • Brussel sprouts
  • Cabbage
  • Celery
  • Chard
  • Cilantro
  • Cucumbers
  • Edamame
  • Endive
  • Fennel
  • Green beans
  • Green olives
  • Green onion
  • Green peppers
  • Jalapeno
  • Kale
  • Leafy greens
  • Lettuce
  • Okra
  • Parsley
  • Peas
  • Sno Peas
  • Spinach
  • Sugar snap peas
  • Zucchini
  • Assorted green herbs



nando eriawan posted on April 19, 2012 at 3:22 am

actually, I don’t like fruits that have green color. but after read this, my point of view about them has changed. they afford to help against heart disease, is a helpful info for me

Ian Day posted on April 23, 2012 at 6:55 am

I also feel that I am eating healthy food when I eat green vegetables. I have not seen such a comprehensive list of green vegetables before. This post is inspiring. I plan to eat more greens! Thank you Ian

Bella Bells posted on May 28, 2012 at 3:46 am

So, two of my favorites – kale and spinach – are good sources of vitamin K, aren’t they? I didn’t know that. Thanks for this informative post!

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