Kale is also known as the queen of leafy vegetables. It’s no coincidence, as it enhances digestion and contains high levels of nutrients, vitamins and minerals. Don’t throw out the stems either, as they are a rich source of prebiotics, which help balance the gut flora. They make a great salad with avocado, olive oil, sea salt and toasted walnuts.
Kale is very rich in iron, which helps produce haemoglobin and enzymes that transport oxygen to cells, tissues and organs. It also supports proper liver function. When preparing kale, be sure to add foods rich in vitamin C, as this will help the absorption of iron.
Kale is also a rich source of vitamin K, which contributes to blood clotting. Vitamin K2 activates a protein called osetocalcin, which plays a prominent role in bone-building processes.
Antioxidants are important compounds that play a major role in neutralising free radicals. The more they are produced in the body, the greater the risk of developing chronic diseases. Kale contains high levels of antioxidants such as carotenoids and flavonoids.
Kale is also a rich source of omega-3 fatty acids, which also play a prominent role in fighting inflammation. It also contains sulphur-containing phytochemicals, known as glucosinolates, which help maintain the body’s normal inflammatory response.
Regular consumption of kale reduces the risk factors for coronary heart disease. Be sure to eat it steamed, especially if you have a medical condition – not only as a heart patient but also as a thyroid patient.
This vegetable is also high in vitamin A, which is an active contributor to skin and eye health. Eating one cup of kale a day provides around 200 percent of your daily vitamin A needs.
If you don’t have enough vitamin C in your body, the ageing process can accelerate. Because we can’t produce it, we need to make up for it. Kale is very high in vitamin C, so it can significantly boost our immune system, but it’s also good for circulation and heart health.
