Leafy green vegetables, such as broccoli, kale, and spinach, help reduce the risk of fatty liver disease. They contain inorganic nitrates, which are water-soluble salts partially derived from the soil. When ingested, these nitrates are converted into nitric oxide, an antioxidant that improves cardiometabolic function by reducing oxidative stress. This may help prevent metabolic- and drug-induced fatty liver disease.

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