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Kale, also known as curly cabbage, is among the most nutritious vegetables in the world. This leafy vegetable from the Brassicaceae family is a close relative of broccoli, cauliflower and common cabbage, but due to its rich composition it deserves special attention.
Why include kale in your diet?
Kale is rich in vitamins, minerals and antioxidants. In 100 grams it contains up to twice the recommended daily allowance of vitamin C, as well as vitamin K, A, potassium, magnesium, iron and folic acid. It also has a low energy value – only about 30 kcal per 100 g – but a high fiber content.
Interesting fact: The calcium content in kale is higher than in milk, and moreover it is better utilized by the body thanks to the presence of vitamin C.
4 health benefits you will feel almost immediately
1. Detoxification of the body
Kale contains sulfur and sulforaphane, substances that support liver function and the elimination of toxins including heavy metals. Fiber also cleans the intestines and supports digestion.
2. Support for the brain and memory
Thanks to its content of folic acid, lutein and beta-carotene, kale improves brain functions, supports concentration and slows cognitive decline.
3. Protection of vision
Lutein, zeaxanthin and vitamin A protect the retina and reduce the risk of macular degeneration and night blindness.
4. Prevention of lifestyle diseases
Regular consumption helps reduce the risk of cancer, heart diseases and high blood pressure.
How to consume kale?
Kale is available almost all year round, but it tastes best in winter. It has a wide range of uses in the kitchen:
- add it to smoothies,
- sauté it in a pan like spinach,
- bake it into chips,
- blanch it for salads, risottos or pasta,
- use it in soups and omelettes.
Summary
- Kale is full of vitamins, antioxidants and fiber.
- It strengthens immunity, vision, brain function and digestion.
- It helps with detoxification and protection against lifestyle diseases.
- A great choice for vegans and a healthy lifestyle.
Keywords: kale, healthy lifestyle, antioxidants, vitamin K
