In recent years, kale has been the butt of jokes when people poke fun at eating healthy. While the jokes may hint that kale isn’t tasty, many people find it delicious and everyone can benefit from this superfood’s nutrient-packed profile. Among other things, this leafy green contains fiber, vitamin C, calcium, iron, vitamin K and antioxidants. Because of these health benefits, kale can help fight a host of diseases, illnesses and issues.
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Heart disease
Kale is rich in fiber and previous research has linked fiber to lower blood pressure, “bad” cholesterol and total cholesterol.
Rich in potassium, kale may also help reduce the risk of high blood pressure and cardiovascular disease, especially when coupled with a reduced intake of salt.
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Cancer
Kale contains chlorophyll, which binds to toxic chemicals that you get from grilled meat at a high temperature, helping to prevent the body from absorbing them.
Kale also has fiber, which can help reduce your risk of colorectal cancer, and vitamin C, selenium, beta carotene and other antioxidants that may help reduce your cancer risk.
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Diabetes
The fiber in kale may help lower your risk of developing type 2 diabetes and lower your blood glucose levels.
Kale can also help reduce the complications from diabetes thanks to its antioxidant content, which fights free radicals.
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Digestive issues
Looking for a leafy green that can prevent constipation and help you stay regular? Try kale, which is not only high in fiber, but also water.
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Bone Fractures
Just one cup of cooked kale provides nearly five times the U.S. RDA for vitamin K for adults. Previous studies have found that a high intake of vitamin K might help decrease your chance of bone fractures. Kale also has calcium and phosphorus, which are crucial for healthy bone development.
Need ideas for adding kale to your diet? Add it to a smoothie, salads or soups or toss it with olive oil and spices and bake at 275 degrees for 15-30 minutes, depending how crispy you like it.
