This pretty vegetable is so good for you, it’s almost silly. Don’t relegate it to being just a garnish on the plate; with gobs of vitamins A and K, in addition to iron, potassium, calcium, omega-3 fatty acids and many other nutrients, it deserves a prime spot.
Try it dried slowly in a warm oven, sprinkled with lemon juice or olive oil and nutritional yeast—crunchy, it’s better than cheese puffs and incredibly nutritious—on salads or by the handful.
One of the oldest and richest food sources on the planet, chlorella is a green algae that grows on fresh water. High in vitamin A, it also contains zinc, which helps your body to absorb the nutrients.
You can get chlorella in capsule, tablet, or powder form but mind the source: there is no producer of chlorella in North America and what comes from China is likely to contain contaminants . Taiwan and Korea are better sources.
With 12,000 IU (international units) of vitamin A per ounce, this food comes in second only to chlorella. It is as its name implies: grass from the wheat family.
You can grow your own from seed in small batches and use in smoothies. Alternatively, you can buy wheatgrass powder. With other antioxidant vitamins C and E, wheatgrass maintains eye health and can help prevent macular degeneration .
Go get your vitamin A and see you later.