Kale is a member of the "headless" cabbage family, which also includes broccoli, cauliflower and Brussels sprouts. There are many varieties of kale, including curly kale, ornamental kale and plain leaved, all of which differ in taste, texture and appearance.
Kale's nutrient density makes it one of the healthiest foods that you could add to your diet. It is an excellent source of Vitamin A, Vitamin C and potassium. Kale is also a good source of calcium, iron and folate. It contains a variety of phytochemicals including eyesight-promoting, cancer-fighting lutein.
Cancers of the Lung, Esophagus, Mouth and Pharynx
Research is revealing that phytonutrients in crucifers, such as kale, work as antioxidants in the body to neutralize free radicals before they can damage cells, which can lead to diseases such as cancer. These compounds actually signal our genes to increase production of enzymes involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds.
Additionally, fruits and vegetables that are high in carotenoids, including leafy greens like kale, lower the risk of lung cancer, esophageal cancer, and mouth and pharynx cancers, according to research.
Kale contains the carotenoids lutein and zeaxanthin. Studies have shown the protective effect of these nutrients against the risk of cataracts, where increased eye cloudiness leads to blurred vision. In one study, people who had a diet history of eating lutein-rich foods like kale had a 50% lower risk for new cataracts.
Tips on Using Kale
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