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The health benefits of Kale

When you talk about kale, can the great raise raised eyebrows and murmur “what”? A precedent, almost inexperienced and powerful food without experience. Kale can be a leafless vegetable with a sweet and earthy taste. The cabbage season runs from mid-winter to early spring, when it is abundant in most of the local food market production areas. Fortunately, kale attracts the deserved attention to its nutrient phytochemical content, which offers unprecedented health benefits.

The cabbage is full and rich in calcium, lutein, iron and vitamins A, C and K. Kale has seven times beta-carotene broccoli and a lot of lutein 10 times. The “kale kale” is the natural form of all the major phytochemicals, sulforaphane and indole, suggesting that the analysis could defend itself against cancer. Kale is soothing and offers many nutrients and health benefits.

The natural sulfur content of cabbage has little debate. Science has discovered that sulforaphane stimulates the body’s detoxification enzymes, probably by modifying gene expression. Sulforafano is produced when cruciferous vegetables such as cabbage are cut or chewed. A recent study published in the Journal of Nutrition (2004) shows that sulforaphane helps stop the spread of breast cancer cells.

The cabbage comes from wild cabbage from Asia and was probably abandoned by the Celtics in Europe. Bald was an essential food in European history and a staple food in ancient Rome. An inexperienced and green vegetable that attracts attention is part of the Brassica family, which includes cabbage, cabbage and sprouts. Choose kale with small leaves, because they are softer and give a more delicate style. Kale adds to their salads every day. A multifaceted dish with cabbage, onion and garlic sprinkled with olive oil is second to none. Do you want cabbage?

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