Increased consumption of fruits and vegetables, particularly cruciferous vegetables, dark-green leafy vegetables, citrus fruits, and dark-colored berries, can help prevent chronic diseases and reduce inflammation.

Fruits, vegetables, and health: A comprehensive narrative, umbrella review of the science and recommendations for enhanced public policy to improve intake

Americans are consuming more fruits and vegetables, but their intake of dark green and cruciferous vegetables remains low, despite the health benefits of regular consumption of these vegetables.

More Americans are eating "5 a day" but intakes of dark green and cruciferous vegetables remain low.

Green leafy vegetables, commonly consumed in Delta State, Nigeria, are rich in vitamins and minerals, impacting people's nutritional status and supporting overall health.

Nutritional and medicinal values of common green leafy vegetables consumed in Delta State, Nigeria: a review

A diet rich in low glycemic index grains, fruits, and vegetables, along with regular exercise, can help prevent or support the treatment of diabetic retinopathy, age-related macular degeneration, and cataracts.

Diet and ideal food pyramid to prevent or support the treatment of diabetic retinopathy, age-related macular degeneration, and cataracts

A balanced diet rich in whole grains, fruits, and vegetables, along with personalized supplementation and regular exercise can help prevent bone mineral density loss in osteopenia/osteoporosis patients.

Nutrition, Physical Activity, and Dietary Supplementation to Prevent Bone Mineral Density Loss: A Food Pyramid

Phytochemicals in fruits and vegetables, particularly antioxidants, may offer promising tools for disease prevention and treatment by regulating genes and pathways targeted by drugs.

The Health Potential of Fruits and Vegetables Phytochemicals: Notable Examples

Regular consumption of fruits, vegetables, whole grains, and other plant foods reduces the risk of chronic diseases and provides a variety of nutrients and phytochemicals.

Health-promoting components of fruits and vegetables in the diet.

Increased fruit and vegetable intake is associated with reduced risk of cardiovascular disease, cancer, and all-cause mortality.

Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality—a systematic review and dose-response meta-analysis of prospective studies

Americans are near the minimum fruit and vegetable recommendations, but need to consume 2 more servings per day to meet energy-based recommendations, with dark green and deep yellow vegetables accounting for a disproportionately small share of the total.

Choose a variety of fruits and vegetables daily: understanding the complexities.

Intake of 400-600 g/d of fruits and vegetables is associated with reduced cancer risk, heart disease, and chronic diseases of aging, and promoting overall health.

Vegetables, fruits and phytoestrogens in the prevention of diseases.

Regular consumption of fruits and vegetables, including a wide variety, is associated with reduced risk of chronic diseases and optimal health.

Dietary bioactive compounds and their health implications.

Oranges, apples, and potatoes contribute the most to total phenolics and antioxidants in the American diet, with oranges being the highest contributor.

Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet

A single traditional meal of green leafy vegetables and boiled rice can meet infants and young children's daily vitamin A requirements, with most mothers accepting their consumption.

Can infants and young children eat enough green leafy vegetables from a single traditional meal to meet their daily vitamin A requirements?

Carotene-rich yellow and green leafy vegetables with minimal dietary fat can improve vitamin A status and restore low liver vitamin A concentrations in Filipino schoolchildren.

Carotene-rich plant foods ingested with minimal dietary fat enhance the total-body vitamin A pool size in Filipino schoolchildren as assessed by stable-isotope-dilution methodology.

Daily intake of green and yellow vegetables is effective for maintaining bone mass in young women, reducing the risk of low bone mass.

Daily intake of green and yellow vegetables is effective for maintaining bone mass in young women.

Polyphenol intake in elderly Japanese is slightly higher than previous data, with beverages like coffee and green tea being major sources, suggesting potential health benefits independent of nutritional intake.

Estimated Dietary Polyphenol Intake and Major Food and Beverage Sources among Elderly Japanese

Japanese daily intakes of 232Th and 238U are mainly contributed by marine food products, with seaweeds, fishes, and shellfishes being major contributors.

Contributions of 18 food categories to intakes of 232Th and 238U in Japan.

Most Americans eat much less than recommended amounts of fruits and vegetables, with only 40% meeting the new US Department of Agriculture recommendations for fruit and vegetable intake.

Most Americans eat much less than recommended amounts of fruits and vegetables.

Children aged 0 to 3 years, the recommended daily allowances are 2,000 kcal for thiamine, 2,000 kcal for ascorbic acid, and 2,000 kcal for vitamin A.

Nutritional requirements of children : a resume.

The Italian diet provides sufficient vitamin A and carotenoids, with vegetables being the main source, while leafy vegetables contribute to lutein and zeaxanthin intake.

Intake of vitamin A and carotenoids from the Italian population--results of an Italian total diet study.

How much Green Foods should I take daily?

These studies suggest that consuming a variety of green foods, including dark-green leafy and cruciferous vegetables, daily can support overall health and help prevent chronic diseases.