From our childhood itself, we’ve known the benefits of leafy vegetables. They generally fall into the healthy food category and there are many reasons for this. One among this is the ability of leafy vegetables to reduce the risk of stroke.
This is according to a new study. It showed that people who consume leafy vegetables are at a 64% lesser risk of getting a stroke and other problems related to blood vessels. The research was conducted at the American Stroke Association’s International Stroke conference which took place in Los Angeles.