Kale Nutrition Facts and Health Benefits

Kale belongs in the category of The Healthiest Vegetables on Earth. Also known as Borecole, Kale contains a lot of healthy nutrients that are able to prevent many diseases, reduce their chances of appearing, and also, detox the body.

Kale Nutrition Facts and Health Benefits

Here is for a fact what Kale has as benefits to offer – A cup of chopped Kale contains 9 % of the daily value of calcium, 33 calories, Vitamin C in 134 %, Vitamin A in 206%, and get ready for this – Vitamin K in 684%. We can easily say that Kale has the super strength of Vitamin K.

Now, Vitamin K brings its nutritious super powers in the fight with cancer; takes good care of bone’s health; it has antioxidant activity; and endures normal blood clothing. Unfortunately, Vitamin K has its limits, and the body cannot absorb too much of its contents as it can develop problems. People taking warfarin are advised to avoid consumption of Kale. Consulting a doctor in these cases is highly recommendable.

Apart from the large quantities of Vitamin K, Kale also contains other minerals, such as Potassium, Manganese, Iron, Phosphorus and Copper.
It is interesting to know that Kale has more iron than beef. Iron in our blood is responsible for the formation of enzymes and hemoglobin. They also transport oxygen to parts of the body, maintain proper liver function and help the cells grow.

A good eye-health can be credited to Kale, as the vegetable contains zeaxanthin and lutein compounds. The amounts of Vitamin A in the Kale are also responsible for the good vision, as well as preventing oral cavity and lung cancer.

Cholesterol levels are kept to minimum as kale gives great cardiovascular support. Detox capability is contributed to fiber and sulfur contained in the Kale.

Kale is the perfect summer vegetable. It is recommendable that they are consumed after they are picked up. Their nutrients cannot “survive” in the fridge for too long. Air-tight sip bag in the fridge can maintain its freshness as long as five days, but like all green-leaf vegetables, freshly picked and served is always the best nutritious benefit.