By “green” I mean the leafy green vegetables at the salad bar most students ignore. In general, each person should aim to eat at least five serving of vegetables a day, including leafy greens. Leafy greens, like other nonstarchy vegtables, are a great addition to anyone’s diet. Especially a college student’s diet. What classifies as a “leafy green” vegetable? Lettus, spinach, collard greens, kale, and Swiss chard.

Why are they important? Leafy greens are rich in vitamins, antioxidants, minerals, and disease-fighting phytochemcials. Since they are packed with fiber, leafy greens aid in weight loss, lower cholesterol and blood pressure, and help to balance blood-sugar by slowing the absorption of carbohydrates into your bloodstream after meals. This lowers the risk of cardiovascular disease and type 2 diabetes. Leafy greens contain a lot of water, which aids in hydrations and contributes to better skin and hair. Also, leafy greens are an excellent source of folate. Folate reduces risk of memory loss and cardiovascular disease. Folate contributes to the production of serotonin, thus may help ward off depression and improve mood. Feel guilty about eating so much fried and junk food yet?

For the accident-prone student, leafy greens like collard greens, spinach, and Swiss chard contain beta-carotene. Beta-carotene contributes to the growth and repair of the body’s tissues. It may also protect your skin against sun damage. In the body, beta-carotene is converted to vitamin A. While suppliments for vitamin A can be toxic and lead to bone, liver, and neural disorders, food sources of beta-carotene (like leafy greens) are safe, because the body regulates how much beta-carotene is converted into vitamin A.