Dietitians Agree: These Are The Best Leafy Greens To Eat Every Day For A Healthier Body Over 40

Experts agree that aging gracefully requires a balanced diet, frequent hydration, regular exercise and a consistent sleep schedule. If your goal is to instantly make your meals healthier (and boost your metabolism in the process) with the help of leafy greens, look no further.

We checked in with registered dietitians, nutritionists and other health experts for two kinds of green veggies to add to your daily intake over 40 for more fiber, protein and energy overall. Read on for tips, suggestions and insight from Trista Best, RD, LD, MPH, registered dietitian at Balance One Supplements and Jay Cowin, NNCP, RNT, RNC, CHN, CSNA, registered nutritionist and Director of Formulations at ASYSTEM.

READ MORE: Nutritionists Say You Should Be Following These 4 Food Rules To Boost Your Metabolism Over 40

1. Spinach

Dark leafy greens such as spinach are “packed with weight loss and metabolism-boosting nutrients and can be easily added to many recipes,” Best explains. Whether you’re craving pasta, rice, or a salad, incorporating more leafy greens into your dinner will “always” help when it comes to making your dish healthier.

“When these nutrients are heated with water they become active in such a way that the body absorbs them more easily,” she recommends. This, she adds, allows the consumer to take in weight loss friendly nutrients, like vitamins K, E, and fiber, while eating a low carbohydrate, high nutrient meal.”The fiber content in spinach will help the consumer feel and stay full for longer,” which Best also says can help prevent overeating or snacking later on.

2. Kale

Fiber-rich kale, as Cowin points out, is “high in nutrients and low in calories.” The key here when eating more of this cruciferous veggie over 40 is to “keep your portions in check to help your digestive system adjust to them over time” (they cause bloating for some). This, he says, means starting out with small servings and then slowly increasing every time until your body gets used to them.

“Another way to effectively introduce kale to your diet is by sautéing, roasting, or steaming it,” he adds. “Cooking it can help soften or break down the fiber, making it easier to chew and digest. Kale, as he concludes, is an excellent source of vitamin A (which is vital for eye and bone health and a stronger immune system), vitamin C (which prevents cold and chronic disease), vitamin K (aids in blood clotting and bone building) and folat (a B vitamin great for brain development). The more you know!