Effects of green color foods in the liver and the bladder

Medicinal and nutritional properties of green foods

Green color for the liver



Green foods are mainly vegetable tonics, many of them rich in bitter principles benefiting liver function and with digestive properties.

These vegetables are rich in fiber, folic acid and antioxidants.

In this group we should distinguish spring vegetables such as dandelion, rocket or asparagus, which purify the liver after the winter months, a period when we use to eat more greasy meals (nuts, Christmas excesses, etc..).

Cabbage and other food of the cabbage family

We can also include the group of cruciferous plants, which includes cabbage, broccoli, Brussels sprouts or arugula, among others.

Crucifers, plus the nutritional benefits of fiber and vitamins, contain glucosinolates, substances with high antioxidant and anticarcinogenic properties. Regular consumption of these vegetables in the diet has been associated with a reduced risk of certain cancers.

Artichoke and milk thistle are two green foods with known properties that benefit the liver.

Effects of green foods



Traditional Chinese Medicine relates the green with the liver and gallbladder. Food with this color tastes bitter and there is plenty of it in the season of spring (a period when green leafy and bitter plants are very abundant).

Green foods are recommended for diets, essential in any cleansing diet, liver diet, fatty liver, in diets for cholesterol, hypertension diet and arteriosclerosis diet.

For its folic acid content, they can not be lacking in the diet for pregnancy.

Main green color food


ChardChicoryAvocadoArtichokeAlfalfaSeaweedAloeCeleryWatercressBroccoliBorageZucchiniThistleChayoteCorianderCabbageBrussels sproutsCauliflowerDandelionEndivesAsparagusSpinachPeasFigBeansKiwisLettuceLimeMallowWhite mustard – Field mustard – Black mustardTurnipNopalOkraOliveOreganoNettleCucumberPear – Parsley – pistachio – Salad rocketGreen teaPurslane

More information on the different properties of colors in food.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

11 February, 2022

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