"The QUEEN of GREEN"
Kale has become a popular and favorite vegetable to the health conscience consumer. It is a member of the cabbage family (Brassica oleracea). It is related to cruciferous vegetables like cabbage, broccoli, cauliflower, collard greens and brussels sprouts.
There are many different types of kale. The leaves can be green or purple in color, and have either a smooth or curly shape. The most common type of kale is called curly kale or Scots kale, which has green and curly leaves and a hard, fibrous stem.
Why is it good for you?
Kale can be eaten raw, cooked, dried, or baked and can make a tasty nutrition packed addition to soups, salads, and even fresh blended juices and smoothies.
- Loaded with powerful antioxidants
- Low in Saturated Fat, and very low in Cholesterol.
- Good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.
- Low in calories (1 cup raw kale = 33 calories)
We’re dedicated to discovering the benefits of good nutrition and healthy lifestyle, and hope the above article informs and inspires you to take an active role in your health.
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