Kale was one of the lesser known greens up until a few years ago when its countless health benefits propelled it well and truly into the limelight. Since then, it’s become a hugely popular source of nutrients. Kale is a member of the cabbage family and is related to cruciferous vegetables like broccoli, cauliflower, and Brussels sprouts. There are different types of kale, like curly kale, lacianto kale, Red Russian kale and Redbor kale, but they’re all packed with at least 45 antioxidant flavonoids and very little calories.
Kale is a great source of fiber to aid digestion functions and intestinal cleansing, and it contains more iron than beef, which promotes proper liver function. High in vitamin A and vitamin C, kale helps protect your vision and skin and supports the immune system, metabolism, and hydration. One cup of kale contains 684 percent of the recommended daily intake of vitamin K, which is an extremely important vitamin that plays a critical role in protecting the heart and building strong bones.
Kale contains at least four glucosinolates, which, when ingested, are turned into compounds called isothiocyanates that have been linked to reducing the risk of colon, bladder, breast, lung, ovarian and prostate cancers. Kale is also very high in alkaline-forming minerals such as calcium and magnesium, and it’s a rich source of chlorophyll.
You can enjoy kale in many different ways. It can be eaten raw, steamed, roasted, boiled, put on burgers, mixed in with salads or thrown into the soup. You can even make kale chips. Including kale in your regular diet will benefit your whole body, inside and out.