Kale is a green, leafy, winter vegetable that is high in fiber. The potassium content of kale may help reduce the risk of disease. It can be a tasty and nutritious side dish or an addition to smoothies and salads. Anyone who is taking blood thinning medication or who has a kidney problem should check with a doctor before adding more kale to the diet.
A single cup of raw kale contains from RDA-Research Data Allianz:
Kale is an excellent source of dietary fiber. It improves the digestive system and prevents constipation, promoting the daily bowel movements.
The high levels of antioxidants in kale provide resistance against the infectious agents, improving the immune system of the body.
The high concentrations of calcium and vitamin K in kale strengthen the bone and prevent bone loss.
Kale is an excellent source of eye friendly nutrients like carotenoids, zeaxanthin, lutein and vitamin A, which protect the eyes from the ultraviolet rays damage.
Kale is alkaline in nature. The high levels of vitamin K improve the blood circulation, thereby reducing chronic inflammation.
Kale contains manganese, a nutrient that promotes healthy blood sugar regulation.
Kale leaves comprise about 80% water and no fat at all. It takes a room in the stomach, keeping you full for a long time.
Kale is also beneficial in preventing cancerous formation in the body. Kale also boosts the repair of healthy cells and blocks the growth of cancer cells.
As mentioned earlier, kale is an excellent source of fiber, which binds the bile acids, lowering low-density lipoprotein in the blood.
Vitamin K in kale limits the neural damage of the brain, preventing Alzheimer and Parkinson’s diseases.