We all know how good leafy greens, are for optimum health. Kale is part of the cruciferous vegetable family, a group of vegetables known to be packed with nutrition.
The health benefits of kale are endless.
Let’s take a look at 10 reasons to eat kale.
1. Antioxidant rich:
Kale is an excellent source of two powerful antioxidants called carotenoids and flavonoids. These antioxidants protect our bodies from harmful oxidative stress, which has been linked to many diseases including cancer. They also contain important flavonoids like kaempferol and quercitin, which it thought to kill certain types of cancer cells.
2. Anti-inflammatory:
One thing that makes kale so unique is it’s high levels of omega-3 fatty acids. It is well known that omega-3s have anti-inflammatory effects.
3. Brain health:
There are so many reasons to eat kale, and brain health is one of them.
A recent study from the Federation of American Societies for Experimental Biology shows that eating leafy greens like kale that are high in folate, beta-carotene, and vitamin K “can help to keep the brain healthy to preserve functioning.”
4. Detoxification:
Kale contains compounds isothiocyanates, which are believed to help the body with the detoxification process. Detoxing is key to health, as toxins can enter the body and the bloodstream, where they slow down digestion, cause weight gain, and promote chronic diseases.
Eating kale can help get rid of these toxins.
5. Heart health:
In addition to the heart healthy antioxidants and omega-3s, kale is also an excellent source of fiber, which is believed to help lower cholesterol. According to the American Heart Association, high cholesterol is one of the main factors for heart disease, stroke, and heart attack.
6. High in vitamin C:
One cup of kale contains a whopping 88% of the recommended daily value for vitamin C.
Vitamin C has been known for generations as a potent immune booster and antioxidant.
According to MayoClinic, “Vitamin C (ascorbic acid) is a water-soluble vitamin, which is needed by the body to form collagen in bones, cartilage, muscle, and blood vessels, and which aids in the absorption of iron.” Vitamin C must be added to the diet every day, because the body doesn’t store it.
7. Immune booster:
Kale provides two powerful antioxidants called carotenoids and flavonoids. These antioxidants help bolster the immune system. Also great for the immune system is the rich vitamin A and vitamin C content of this potent leafy green.
8. May help fight cancer:
Kale is packed with antioxidants and anti-inflammatory agents and may help fight cancer.
Like all cruciferous vegetables, kale is also a great source of glucosinolates, which in a study published in the International Journal of Cancer showed potential anti-cancer benefits.
9. Rich in vitamin A:
Kale contains an incredible 192% of the recommended daily value for vitamin A in one cup, so a little goes a long way. Vitamin A is an antioxidant, which strengthens the immune system, and helps promote healthy teeth and bones.
10. Very high in vitamin K:
Kale has an unbelievable amount of vitamin K, at 1327% of the recommended daily value in just one cup. Vitamin K helps fight conditions related to inflammation like autoimmune disorders, arthritis, and asthma.
Note: None of the information in our website is intended to diagnose, treat, cure or prevent any illness or disease. The content on our website is for educational purposes only.
REFERENCES:
1. “Vitamin C (ascorbic Acid).” Mayo Clinic. Mayo Clinic, n.d. Web. 28 Apr. 2015.
2. “Eating Green Leafy Vegetables Keeps Mental Abilities Sharp.” Newswise. Federation of American Societies for Experimental Biology (FASEB), 25 Mar. 2015. Web. 28 Apr. 2015.
3. “Dietary Glucosinolate Intake and Risk of Prostate Cancer in the EPIC-Heidelberg Cohort Study.” National Center for Biotechnology Information. International Journal of Cancer, 1 Nov. 2009. Web. 28 Apr. 2015.
4. “Why Cholesterol Matters.” American Heart Association. American Heart Association, n.d. Web. 28 Apr. 2015.
5. “Nutrition Facts and Analysis for Kale, Raw.” Self Nutrition Data. Self Nutrition Data, n.d. Web. 28 Apr. 2015.
6. “Omega-3 Fats Decrease Risk of Dying from Inflammatory Diseases.” Mercola.com. Mercola.com, 10 May 2011. Web. 28 Apr. 2015.
