Benefits of Kale
Kale is a vegetable with green or purple leaves, in which the central leaves do not form a head.
Kale is a leafy green cruciferous vegetable that is chock full of essential vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. A cup of fresh kale has only about 40 calories but packs almost 3 grams of protein.
The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Although it can be found in markets throughout the year, it is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available. Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards, and Brussels sprouts that have gained recent widespread attention due to their health promoting, sulfur containing phytonutrients. It is easy to grow and can grow in colder temperatures where a light frost will produce especially sweet kale leaves. There are several varieties of kale; these include curly kale, ornamental kale, and dinosaur (or Lacinato or Tuscan) kale, all of which differ in taste, texture, and appearance. The scientific name for kale is Brassica oleracea.
kale is a descendent of the wild cabbage, a plant thought to have originated in Asia Minor and to have been brought to Europe around 600 B.C. by groups of Celtic wanderers. Curly kale played an important role in early European foodways, having been a significant crop during ancient Roman times and a popular vegetable eaten by peasants in the Middle Ages. English settlers brought kale to the United States in the 17th century. Both ornamental and dinosaur kale are much more recent varieties. Dinosaur kale was discovered in Italy in the late 19th century. Ornamental kale, originally a decorative garden plant, was first cultivated commercially as in the 1980s in California. Ornamental kale is now better known by the name salad savoy.
4. Types of Kale
Kale can be curly, flat, or even have a bluish tint mixed in with the green. The flavors differ, so try them all. Many farmers markets sell several types of kale, and most major grocery stores should have at least one. If you have a garden, or even just a few containers on a patio, you can grow kale. Whether you buy kale from the store or pluck it from your own backyard, look for dark, crisp leaves. When you get ready to cook or eat it, remove the leaves from the tougher stalks.
5. Kale is a great detox food
Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy. Kale is a super food with staying power.
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Protecting bones - Change to brown rice
Calcium requires magnesium as well as vitamin D for maximum absorption. In a study reported in the Journal of the American Geriatrics Society, people over 70 who consumed highest levels of magnesium had greater bone-mineral density than people with the least amount of this mineral. Brown rice contains more than half as much again per serving than white rice. Other good sources include cashew nuts, salmon, soybeans, tofu, and oats.