Kale is a form of cabbage and comes in both green and purple
varieties. It can be found in our ‘Essential’ list of ingredients under ‘leafy
green vegetables’. It has a bold and earthy flavour and is cooked in the same
way as spinach or greens. Kale is full of nutrients and minerals and there are
many benefits linked to the consumption of kale including:
-
Healthy
digestion (one cup contains nearly 20% of the RDA of dietary fibre)
-
Antioxidants
(shown to specifically fight against the formation of cancerous cells)
-
An array of vitamins
including A, K and C (mainly linked to healthy bones and
teeth)
-
Calcium
(Kale contains more calcium per calorie than milk and is also better absorbed by the body than dairy)
-
Iron
(per calorie, kale has more iron than beef)
And of course...Anti-Inflammatory:
One cup of kale provides about 10% of the RDA of omega-3
fatty acids that helps regulate the body's inflammatory process. A dose of
vitamin K further aids to fight against excessive inflammatory-related
problems, such as arthritis, autoimmune disorders, and asthma. Many believe
that kale is so
nutrient-dense is can actually reverse some of these conditions.
It is important to note that boiling decreases the level of nutrition;
however, steaming, baking, microwaving, or stir frying do not result in significant
loss.
For more information see http://www.healthdiaries.com/
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