What are the health benefits of Kale?
Kale is one of the oldest members of the cabbage family and is known to have a high nutritional and digestive value in the diet. All cabbage family members contain elements of sulfur that can help alleviate digestive discomfort. Kale also contains a high level of vitamin A and iron, which are the basic elements for healthy health.
In addition, they contain only 36 calories per cup (240 milliliters), some other advantages of Kale include high calcium levels - which is required for strong bones and healthy teeth - and a soothing effect on the nervous system. The advantages of Kale in the diet are also expanding to cover anti -inflammatory properties, high concentrations of antioxidants, reduce cholesterol levels and cancer prevention. Some of the digestive advantages of Kale include a reduction in blood sugar and prevention. These advantages result from 20% of the recommended daily contribution (RDA) diet fiber located in one cup (240 ml) Kale.
As a crucible vegetable, Kale contains high concentrations of basic vitamins. This vitamin content is one of the main advantages of Kale in the diet. Vegetables contain vitamin A, a valuable antioxidant and can help increase immunity and vitamin C levels to help reduce blood pressure and maintain a strong immune system. More than 1000% of the RDA vitamin K is found in one cup (240 ml) Kale for strong bones and a healthy nervous system and prevents cardiovascular complications.
The presence of essential fatty acids Omega-3 (EFA) in the leaves of vegetables leads to anti-inflammatory benefits of Kale. This helps to prevent health problems caused by inflammation such as arthritis and asthma. High glucosinolate concentration can be obtained from the consumption of the plant, which can help prevent various forms of cancer, including prostate, colon and breast cancer.
Fiber content in food that brings some of the advantages of Kale also helps lower cholesterol because it combines with bileacids that are produced by the liver to spend fat. These bile acids are produced from cholesterol and when acids combine with fiber from Kale, more cholesterol is released to help in digestion. In fact, this further release of cholesterol results in a reduction in the total cholesterol content in the body by reducing excess amounts stored in the liver.