NUTRITION&FOOD Published January30, 2015 By Staff Reporter

Here Are the Awesome Benefits of Eating Kale

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Organic Garden At San Francisco City Hall Promotes Slow Food Movement
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When health experts say that kale is a super food, they're definitely not exaggerating.

Belonging to the cabbage family and a relative to broccoli and cauliflower, kale is one of the best veggies you can ever eat, and even conventional doctors suggest that you make it a part of your diet as often as possible.

For one, it's one of the most nutrient dense, which means you get almost all the nutrients you need in just a serving. Kale is rich in vitamins A, K, and C. It also has folate, manganese, calcium, potassium, magnesium, and copper. But what makes kale so special is that these vitamins and minerals are more than the recommended daily allowance.

A cup also contains at least 3 grams of protein and some fat, but this fat is actually an omega-3 fatty acid chain, which is responsible for taking care of your cardiovascular health. It is impressive in lowering cholesterol levels, although you enjoy this benefit better if you steam the vegetable. It also has 6 grams of carbohydrates, of which 2 grams are fiber.

Yet kale is only 33 calories. In other words, this makes you feel full, helps you build muscle mass, improve your general health, and aids in your weight loss.

Kale is also a great source of lutein, and some studies how it can help protect vision against cataracts and macular degeneration.

Google kale and cancer and you'll find dozens of journals and articles that cite how the wonder vegetable can help fight against the dreaded disease. It is a potent source of vitamin C. In fact, it contains more of this vitamin than orange. When you're chronically sick, your immune system needs support ASAP, and vitamin C can help with that.

Kale also contains sulforaphane, which prevents formation of cancer cells. It prevents oxidative damage and thus chronic inflammation and host of serious diseases because of its high concentration of antioxidants like flavonoids and carotenoids.  

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