Today we are going to talk about kale, a plant with green leaves that has a high vitamin and mineral content, that is causing a sensation. It is also known as curly cabbage or borecole, from the broccoli, cauliflower and cabbage family.
This vegetable acts as an anticarcinogen and detoxifier, it cleans the liver and the blood, and it is said that a cup of kale has more calcium than milk and more iron than meat. It contains the vitamins A, C, E, K and vitamin B6, folic acid, calcium, copper, phosphorus, iron, magnesium, potassium, zinc, as well as a high protein and fiber content.
And even though it has been with us all of our lives, just recently many celebrities have included it in their diets and many people have followed suit. The impact of this food in the United States is so great that it even has its own official day, the first Wednesday in October is known as National Kale Day.
It is a good alternative among vegans to enrich their dishes, and it is a great food for sportspeople because it helps to restore electrolytes after expending effort since it is rich in minerals and vitamins.
- It helps to maintain a very healthy digestive system.
- Thanks to its significant sources of calcium it helps to benefit healthy bones, preventing osteoporosis and the loss of bone density.
- It activates the immune system thanks to the vitamin C.
- It contains vitamin A that is good for the sight and the skin.
- Additionally, it helps in the prevention of lung and mouth cancer, due to the presence of vitamin K which, it is also believed, helps to improve people with Alzheimer’s.
- Its high iron content helps the production of hemoglobin and prevents anemia.
- It is an antioxidant and anti-inflammatory.
- It helps to reduce cholesterol levels.
If you feel like trying it you will feel the benefits of these tasty green leaves right away. You can have it both in casseroles, as well as baked, in salads, in green shakes and also just with olive oil. It is recommended to eat it twice a week, washing it thoroughly and kneading the leaves to make them softer, and refraining from cooking it with a lot of water and for short amounts of time.