What is Kale?
A gifted food, full of antioxidants, fiber and protein supplier. Kale has it all!
Few vegetables, even spinach and broccoli, can exceed the wealth of Kale to Lutein and Zeaxanthin.
The Kale also contains a Flavonoid called Kaempferol which has anti-congestive and antioxidant properties. This element is particularly effective in cold and cough problems caused by cooling.
According to Korean researchers, Kale contains good amounts of a Phytonutrient with antibacterial properties, Indole-3-Carbinol, which is an active compound with anti-cancer properties and stimulates natural defenses.
Kale is also rich in magnesium and potassium, two nutrients consumed in combination increase energy by 91%. Magnesium is involved in the metabolism of Adenosine Triphosphate (ATP), the fuel of the cell, and potassium stimulates the flow of oxygen, another element used by the cell to produce energy, organization.
Glycemic Index (GI)
Kale is rich in soluble and insoluble fiber which slows down the passage of glucose into the blood thus preventing an increase in blood sugar.
Rich in vitamin K
A half cup of kale provides 600% of the recommended daily dose of vitamin K. The essential role of this vitamin is to contribute to blood clotting. People on anticoagulant medication should not refrain from consuming foods high in vitamin K.
According to Japanese researchers who are very active in the study of this vitamin, it would protect against osteoporosis and arterial calcification.
Cholesterol and Heart Health
Moreover, the richness of vitamins C and A of the kale, makes that the kale inhibits the oxidation of the bad cholesterol in the blood.
The kale is prepared like most cabbages. It can be steamed, or in olive or coconut oil, with spices and herbs, and other green vegetables. It can also be added to the soups.