Kale is a highly nutritious vegetable with digestive benefits, anti-inflammatory properties, and cancer prevention abilities. It contains high levels of vitamins A, C, and K, calcium, and omega-3 fatty acids. The dietary fiber in kale also helps lower cholesterol and blood sugar levels.
Kale is one of the oldest members of the cabbage family and is known to have high nutritional and digestive value in the diet. All members of the cabbage family contain sulfur elements, which can help ease digestive discomfort. Kale also contains high levels of vitamin A and iron, which are essential elements for good bodily health.
In addition to containing just 36 calories per cup (240 milliliters), some other benefits of kale include high levels of calcium, which are required for strong bones and healthy teeth, and a calming effect on the nervous system. The benefits of kale in the diet are also expanded to cover anti-inflammatory properties, high concentrations of antioxidants, lowering cholesterol levels, and cancer prevention.
Eating kale can be an excellent aid in detoxifying the body due to the glucosinolates contained in the vegetable. Some of the digestive benefits of kale include lowering blood sugar levels and preventing constipation. These benefits come from the 20% of the Recommended Dietary Allowance (RDA) of dietary fiber found in a single cup (240 ml) of kale.
As a cruciferous vegetable, kale contains high concentrations of essential vitamins. This vitamin content is one of the main benefits of kale in the diet. The vegetable contains vitamin A, which is a valuable antioxidant and can help boost immunity levels, and vitamin C to help lower blood pressure and maintain a strong immune system. More than 1000% of the RDA of vitamin K is found in one cup (240 ml) of kale for strong bones and a healthy nervous system and to prevent cardiovascular complications.
The presence of omega-3 essential fatty acids (EFAs) in the leaves of the vegetable leads to the anti-inflammatory benefits of kale. This helps in the prevention of inflammation-induced health problems, such as arthritis and asthma. A high concentration of glucosinolate can be obtained from eating the plant, which can help prevent various forms of cancer, including prostate, colon, and breast cancers.
The dietary fiber content that produces some of the benefits of kale also helps lower cholesterol, as it combines with the bile acids that the liver produces to digest fat. These bile acids are produced from cholesterol, and when the acids combine with the fiber in the kale, more cholesterol is released to aid in digestion. This additional release of cholesterol actually has the effect of lowering the overall cholesterol content in the body by reducing excessive amounts stored in the liver.
Protect your devices with Threat Protection by NordVPN
