Kale is highly nutritious, containing high levels of vitamins, minerals, and brain-boosting phytonutrients. It is a member of the cruciferous vegetable family, which also includes broccoli, arugula, brussels sprouts and collard greens.
The leaves can be green or purple, easy to grow, simple to cook, or can be eaten raw, and added to many recipes. It has the ability to thrive during the cooler seasons of the year, and a tendency to grow wild on many different continents.
One cup of kale has only 36 calories; 5 grams of fiber and no fat! One cup provides more than 88% of our RDA of vitamin C, 1327% of our RDA for vitamin K per cup, loaded with vitamin A, and is high in bioavailable calcium.
There are many health benefits when adding kale to your diet. It is full of carotenoids and flavonoids, two powerful antioxidants, that protect us from free radicals. There are 47 distinctive flavonoids in kale.
The high fiber content, means that it is good for digestion and reducing colorectal cancer. People, who include kale in their diet, are less likely to have constipation, lower blood sugar, and are less likely to over-eat.
Including kale as one of the cruciferous vegetables you eat on a regular basis, is a good idea, if you want to receive the fantastic health benefits. At a minimum, the recommended amount on a daily basis is 3/4 cup of cruciferous vegetables. This amount is equivalent to approximately 5 cups per week.
My favorite is including kale every morning in my smoothies. Eat up and enjoy!