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5 Powerful Cleansing Foods
Add these veggies to your diet to cleanse your system naturally. By Melissa Romero
Comments () | Published January 13, 2014

You already know vegetables are good for you. What you may not know, however, is that certain veggies—many that often get overlooked at the grocery store—contain the highest levels of detoxifying properties. We rounded up five vegetables that do the best job at ridding your body of toxins and bacteria and leave you squeaky clean and healthy.

Fennel

Don’t just go for fennel seeds—the plant’s bulb, leaves, and stalks are rich in antioxidants, fiber, and potassium, too. Fennel is known for its anti-inflammatory, liver- and colon-protecting properties. The seeds are often used to ease digestive pain.

Artichokes

Artichokes contain some of the highest levels of antioxidants, coming in seventh on the US Department of Agriculture’s top 20 antioxidant-rich foods list. Studies show that the intimidating-looking vegetable also lowers cholesterol and relieves gastrointestinal problems.

Collard greens

They’re in the same family as kale and broccoli, so you can bet they contain plenty of health benefits, too. These greens are high in vitamins K, A, and C, and have been shown to outshine kale for cholesterol-lowing abilities. One cup contains more than five grams of fiber, which makes it a great source of digestive support.

Kale

There’s no denying kale’s powerful detoxing benefits. One cup of the leafy green contains 1,328 percent of your recommended daily value of vitamin K, more than 300 percent of vitamin A, and 89 percent of vitamin C. Studies strongly link kale to cancer prevention and heart health. (Also try: broccoli.)

Beets

The richly colored root contains betalains, phytonutrients that help detoxify and have anti-inflammatory and anti-aging properties. Note, however, that the longer you cook beets, the more betalain damage they incur. Stick to 15 to 20 minutes of steaming or boiling, and 45 minutes or less for roasting.

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Healthy Eating Nutrition
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Posted at 10:00 AM/ET, 01/13/2014 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs