Results from six different studies of over 200,000 adults confirm it.
The researchers looked at overall fruit and vegetable intake, but nothing seemed to have the impact on diabetes risk that leafy greens did — cooked or raw.
It could be bec ause most greens
a great source of magnesium.
In other studies, higher intakes of this mighty mineral have been linked to a lower risk of diabetes.
Greens also contain a variety of disease-fighting antioxidants that help protect the body in myriad ways.