#2: Kale
Kale is considered to be an early form of cabbage, and is delicious steamed with wine. 100 grams of raw kale will provide 9226μg of beta-carotene, 100 grams cooked will provide 8173μg.
Kale or borecole is a form of cabbage (Brassica oleracea Acephala Group), green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower, collard greens, and brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically.
Nutritional value
Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.[2]
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood, which is what the drugs are often attempting to lower.
Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties
Thank you so much for this informative article. As I am planning a diet, such blogs can be very helpful for me. I was not aware of the benefits of kale, mainly because I was never interested in the vegetable.
ReplyDeleteI wish Kale plants were to be grown in my country. Because it is a very good vegetable but i liked the plant it looks like a flower.
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