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Kale as a repository of health: Fight against cancer, prevents osteoporosis, regulating high blood pressure!

This medicinal food supplies bone calcium better than dairy products, and thus prevents bone diseases, and it’s also low fat and rich in essential substances.

kale

Many wonder what is the secret of kale, this very nutritious, leafy vegetables, which are located on the top ladder of the healthiest foods healing.

Kale is an excellent source of vitamins A and C, calcium, iron, lutein and dietary fiber. Contains large amounts of potassium, and seven times richer in beta carotene of broccoli.

Another good thing about kale is that is poor in calories! Its advantage is that it can be prepared in a variety, a very tasty way.

Young kale

While the kale is leafy cabbage brother, for those who just its taste does not lie, the solution is young kale. This is extremely healthy vegetables contain carbohydrates, prebiotics (indigestible food ingredients that serve as food for beneficial bacteria), vitamins and minerals in large quantities. “Feeding” prebiotics beneficial bacteria, allowing them to “outgrow” the potentially harmful bacteria and thus conducive to the health of the host.

Young kale is easier to digest than the older variations, because the fibers are more soluble in water and has less pulp than the “old” cash. Young kale can be consumed fresh as salad.

Healing properties

Kale belongs to the brassica family which includes broccoli, cabbage and cauliflower. Contains more usable form of calcium than dairy products, and contains a higher percentage of calcium per calorie compared to milk. The calcium in kale is combined with magnesium, which is essential to calcium use in the body.

Also, kale is one of the best sources of vitamin K, a vitamin K just regulates whether insertion of calcium to be deployed in the bone, or remain in the bloodstream and settle on a place in the damaged blood vessels. Therefore, regular consumption of kale is considered one of the most effective ways to prevent osteoporosis.

Kale has powerful antioxidant properties, and anti-inflammatory effect. Vitamin K in kale promotes blood clotting, protects the heart and helps to build strong bones. The high proportion of potassium puts him in a group of foods that are recommended for people with high blood pressure.

Preventive action against cancer

Preventive properties of kale are associated with high concentrations of two types of antioxidants, carotenoids and flavonoids. Of carotenoids, lutein are important and beta carotene, which have antioxidant properties and reduce the risk of developing cataracts, atherosclerosis and chronic obstructive pulmonary disease.

The more often on the menu

It is highly recommended to include kale in your diet as often as possible, whether it is used leaves or bulbs of different varieties. Older cabbage need to cook because it is difficult to digest fresh. Cabbage is usually prepared and best cooked in salted water.

The traditional method of preparation involves cooking in salted water for 40 minutes, until fully softened. Kale can be added to soups and cooked dishes, often prepared in combination with potatoes and barley.

In combination with white beans and sausage is a traditional Portuguese dish. Kale can be seasoned with garlic, olive or sesame oil, lemon juice, cinnamon, cranberries and fried pine seeds.

 

Photo by Mike Licht CC BY

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