My Top 10 Healthy Foods

This is a list of my top 10 healthy foods.
In my opinion these are ten of the best foods with the best properties in the prevention and protection against diseases.

Apples: Good source of pectin, a fibber that reduces the cholesterol and glucose levels, rich in vitamin C, a crucial antioxidant that helps the body to absorb iron.

Almonds: Rich in fibber, riboflavin, magnesium, iron, calcium and vitamin E. With a high-fat level, but of the monounsaturated kind, that protects the heart and reduces the levels of bad cholesterol.

Broccoli: They contain calcium, potassium, fibber and phytonutrients, compounds that may help prevent diabetes, heart disease and some cancers. Broccolis are rich in vitamin C and a good source of beta-carotene antioxidant.

Berries: Good fibber sources with low calories. Helps to maintain the memory in good shape and reduce cell damage linked to ageing. They contain antioxidants and phytonutrients.

Red beans: Poor in fat and a good source of antioxidants, protein, dietary fibber, copper, iron, magnesium, phosphorus, potassium and thiamine.

Salmon: It is already well known its high content of Omega 3 fatty acids that are beneficial to the heart. It’s low in saturated fat and cholesterol and is a good source of protein. I choose wild salmon, it’s less likely to contain toxic chemicals such as mercury.

Spinach: Rich in vitamin A, calcium, iron, magnesium, riboflavin and vitamins B6 and C. It has compounds that strengthens the immune system and help prevent certain types of cancer.

Sweet potato: Rich in beta-carotene and vitamin C, contains fibber, vitamin B6 and potassium. They have no fat and are relatively low caloric.

Vegetable Juice: Very simple form to introduce the consumption of vegetables in your diet, contain the same vitamins, minerals and nutrients that the vegetable. Tomatoes juice, for example, is rich in lycopene, an antioxidant that helps reduce the risk of a heart attack and some cancers. Choose varieties with little ash.

Wheat Germ: A concentrated source of nutrients, two tea spoons provides a considerable dose of thiamin, magnesium, phosphorus, iron and zinc. It can be used as topping for cereal breakfast, yogurt and salads, or as an ingredient in cakes, biscuits or pancakes (if you don’t abuse from them).