Not many people know that kale is one of the oldest varieties of cabbage. When included in the daily diet, it provides the body with a whole host of nutrients. It doesn’t have to be just a decoration for a plate – in the kitchen it is a very universal product.
Kale is a jagged and wavy leafy vegetable with a rich composition. In 100 grams it contains only 49 kcaltherefore it is considered a low-calorie product.
The nutritional values of kale include: a large dose of vegetable protein (greater than in other cabbage plants) or dietary fiber. This is also valuable a source of vitamins A, C and K and many mineralsincluding calcium and potassium. Interestingly, it has more iron than beef.
Why is kale one of the healthiest vegetables in the world? It is a treasure trove of antioxidants with strong health-promoting effects.
Kale can be eaten by everyone who cares about a healthy and slim figure. Not only is it low in calories, but it also contains dietary fiber. It has a positive effect on digestive processes and supports the proper functioning of the intestines. If you eat kale regularly, you don’t have to worry about constipation, flatulence and slow metabolism. The vegetable helps you enjoy a healthy diet. However, it is worth remembering not to consume it in excess – a large portion of fiber may have the opposite effect than the desired one.
Why else is it worth eating kale? Because of antioxidant properties. The antioxidants (especially sulforaphane) that it contains protect against the harmful effects of free radicals and oxidative stress. They delay the body’s aging processes and reduce the risk of cancer and atherosclerosis.
Kale also contains lutein and beta-carotene, which will take care of the eyesight. A plant that contains, among others: potassium and vitamin K, improves the functioning of the cardiovascular system and regulates blood pressure. Introducing vegetables permanently into your diet will protect against anemia.
Unfortunately, not everyone can benefit from the beneficial effects of kale. Who shouldn’t eat it? First of all, people suffering from thyroid disease, because – like every cabbage plant – it contains goitrogens. These compounds may affect the concentration of iodine in the body. Kale, which contains oxalates, is also not recommended for people suffering from kidney stones – it may strengthen the symptoms of this ailment.
Since kale not only looks beautiful on the plate, but also has health-promoting properties, how to use it in the kitchen? It turns out that the vegetable can be the basis for many different dishes. It’s worth knowing that Kale can be eaten raw or processed.
Raw kale most often decorates meat platters, but it also works great as a base for salads or salads. You can remove the tough stems and shred the leaves into smaller pieces – this will give it a nicer texture to eat. What’s more, it can also be prepared from vegetables pesto or sandwich spread.
Kale is a popular addition to greens, diet cocktails and smoothies. It will perfectly complement all fruit mixtures that need a large dose of valuable nutrients. When losing weight, it is also worth using the recipe for kale chipswhich are a low-calorie but filling snack. They are also suitable as a decoration for cream soups.
The plant can also be briefly boiled in salted water and fried in butter. This is the best version goes well with pasta or rice.
Source: Terazgotuje.pl, plantet.pl
