The Health Benefits of Spinach, Chard and Kale Dr. David Maberley, MD, FRCSC, Ophthalmologist

Spinach and swiss chard are two quintessential and commonly available leafy greens. Their rich content of potassium, fibre and a wide array of other micronutrients and unique phytochemical compounds means that they can contribute meaningfully to reducing one’s risk of common health concerns like type 2 diabetes and hypertension, both of which can cause damage to the eye over time if left uncontrolled.

But there’s more to spinach and swiss chard than that, with 1 cup cooked of either of these leafy greens representing extremely rich sources of the antioxidants lutein and zeaxanthin which are considered uniquely important for long-term vision and eye health.

Both of these compounds are concentrated in the retina, with multiple human studies demonstrating that increased exposure to these nutrients can protect the eye against macular degeneration risk over time.

Other leafy greens like kale and collards also have significant amounts, in all cases the cooked versions of these greens have more of these compounds than raw.

Presenter: Dr. David Maberley, Ophthalmologist, Ottawa, ON

Local Practitioners: Ophthalmologist