Well, its kind of scary, its leafy, its green, its tough and it’s not easy to prepare – or is it?
This vegetable belongs to the same Brassica family that includes cabbage and broccoli. Like the rest of its family kale is loaded with vitamins, minerals and fibre. Kale is a great super food that helps prevent cancer and heart disease.
Seeing is believing
Kale is high in Vitamin A and the carotenoids, lutein and zeaxanthin. As well as helping your skin, bones, teeth and cells stay healthy these antioxidants are also crucial to good eye health and can help prevent macular degeneration.
Kale contains many illness-fighting substances and is especially high in sulforaphane and indole-3-carbinol. They increase DNA repair to prevent cellular damage.
Yes, kale can help lower cholesterol. This leafy green food is high in fibre and has the ability to bind bile acids and lessen the absorption of dietary fat. A good cholesterol level makes your heart happy and lowers your risk of heart disease.
Packed with vitamins and minerals
Kale contains high amounts of Vitamin A, K, and C. Vitamin K is needed by your body to help blood clot, keeps bones, veins and skin healthy. Ask a naturopath about adding kale to your diet especially if you are taking blood thinners or aspirin. Kale also contains iron, magnesium and potassium all of which help your body stay healthy.
High in calcium
Unexpectedly, kale has over 200% of the daily-recommended amount of calcium. Kale also contains oxalates that prevent your body’s uptake of calcium from food eaten with it. For best nutritional value do not eat kale with dairy products.
Easy to grow and inexpensive to purchase
Kale is an easy garden vegetable and likes most types of soil. It can also be grown in pots as well as in the garden.
Easy to cook
Kale can be eaten raw, steamed, baked or sautéd. The best way to get the most nutritional value is steamed or raw. Kale can be eaten alone or added to stir fry or soups.