You have heard of it. It is the latest hot topic in healthy foods: kale.
But have you tried it? And, if you did, did you like it?
This chewy, rather tough, leafy green wonder is a member of the same family as broccoli, cauliflower and cabbage and has swept the world with recent popularity. It is added to smoothies, juiced, made into chips, shredded for salads, you name it. We have certainly gotten creative when incorporating this bitter, almost fishy-tasting green into our diets.
Well, this super food is rumored to be not only one of the most nutritious ingredients out there, but when incorporated into the diet, may have a positive effect on cholesterol levels, blood pressure and risk for heart disease.
Wow, that is a pretty impressive claim for this odd, sometimes curly, sometimes green, sometimes even blue or purple vegetable!
It is jam-packed with minerals and vitamins such as Vitamins K, A and C, beta carotene and calcium. It also contains copper, manganese and potassium. And, fiber. Let’s not forget fiber, the wonderful element in food that aids in proper digestion and leaves you feeling full for longer. One hundred grams of kale contains 3.6 grams of fiber—that is about 10% of the daily recommended amount of fiber for male adults.
What more? Kale boasts an impressive amount of antioxidants, which is known to help prevent the development of cancer. It is also composed mostly of water and therefore is incredibly low in calories and fat.
There are a few things that you should know about kale, though. As with most fresh vegetables, kale is most nutritious when consumed uncooked. It is also very high in Vitamin K, which can interfere with certain blood thinning or anticoagulant drugs. Also, your digestive system can also have a hard time processing too much kale—so don’t go crazy with it.
If you are looking for some healthy, and more importantly, tasty ways to prepare kale, check out this collection of recipes on REAL SIMPLE.
This message brought to you by The Chester County Hospital and Health System.
