Kale is part of the cruciferous vegetable family, along with cabbage, broccoli, cauliflower, radish and brussel sprouts.
These vegetables are high in glucosinolates which supports the production of detoxification enzymes within the liver.
One study found that those that ate cruciferous vegetables 6 times a week had a 27% lower risk of heart attack compared to those that consumed just one serve per week.
High intake of cruciferous vegetables is also associated with a lower risk of developing several different types of cancer including cancer of the bladder, breast, colon, endometrium, stomach, lungs, ovaries, pancreas, prostate and kidney.
Kale is also an excellent source of calcium, particularly for those following a plant-based diet.
It is also a great source of magnesium, which is protective against type 2 diabetes and heart disease.
Its high levels of potassium are beneficial for reducing blood pressure and maintaining the electrical gradient within the body’s cells.
Compared to other leafy greens, kale is much lower in oxalates, a substance which can impair mineral absorption.
Kale is also high in lutein and zeaxanthin, which are beneficial for eye health. Studies show that consumption of these carotenoids significantly reduces the risk of macular degeneration and cataracts.
Kale is very easy to prepare, if you’re in need of some inspiration then give the hail kale salad below a try. it’s absolutely delicious!
