Basic information about Kale
Kale (Brassica oleracea) is a vegetable culture, which belongs to the family of cabbages. It grows most in Asia, Europe, as well as America. As vegetables, kale was also known at the time of old people, who used it in nutrition.
Today, kale is grown for commercial consumption and it is always possible to find it in stores throughout the year.
What is the nutritional composition of the kale?
Kale is a plant that expands on a large quantity of certain minerals and vitamins - it contains a lot of calcium, even five times more than milk, contains a lot of iron, magnesium, vitamin C, carotene and vitamin A. It also contains very important vitamin K. Of other nutrients, contains plant fibers, omega 3 and omega 6 fatty acids, flavonoids, antioxidants, protocyanins.
What Are Health Benefits Of Kale?
1. Kale cleans the body of toxins
Detoxification of the body can be done naturally if kale is included in the diet. Kale possesses a lot of antioxidant materials, flavonoids are especially important, whose task is to prevent the formation of free oxygen radicals, which damage the cell walls.
2. Kale against inflammation
The anti-inflammatory properties of the kale may also be attributed to the presence of flavonoids. It has been shown to be particularly effective in inflammation of the joints, in heart disease, and in some autoimmune diseases. In the case of arthritis, it is enough to put fresh kale leaves on painful places and wrap with the cloth.
3. Anti-tumor activity
Today's tests have shown that Kale in hand with broccoli has a significant anti-cancer role. In this name, we should thank the matter in the kale, which is called isotocyanate.
4. Kale is excellent for children
The presence of large amounts of calcium and iron is very important in the nutrition of children, pregnant women and young people. Bone growth, rapid and ingenious growth require a lot of calcium, which, if people are allergic to lactose, can be replaced by a Kale. Also, iron from the Kale can replace the meat and thereby prevent the occurrence of anemia.
5. Impact on digestion
The presence of a large amount of plant fibers helps to empty the gut regularly and to cleanse them. The presence of fiber from the Kale also accelerates the metabolism, so the kale with its low calorie value can be the food of choice in the diet. Those who have a stomach problem should drink fresh juice from the kale.
6. Contains enough vitamin K and vitamin A
Vitamin K also prevents cardiovascular disease and the possibility of getting a stroke. Another important vitamin is vitamin A, which is an effective antioxidant, raises immunity, maintains healthy bones and teeth and is essential for reproductive organs.
7. Lower cholesterol levels
Kale in cooked or barren condition significantly affects the level of cholesterol in the blood.
8. Impact on immunity
When immunity is at a level, we are protected from the disease. This is achieved with enough amounts of vitamin C from the kale.
Note: Kale is recommended for everyone, but it should be avoided by people with diseased kidneys and disturbed thyroid function.
This is due to the substance calls goitrogen, which, although cooking to some degree is destroyed, remains in sufficient quantity and could cause the problem to these patients.