Kale, the newest “superfood,” truly is one of the most healthiest vegetables you can eat. Some call it “the queen of green” because in food rating systems, kale scores 4 “excellents”, 6 “very goods”, and 10 “goods”—for a total of 20 categories of nutrient richness!
Where did kale come from?
Kale is part of the cabbage family, like broccoli, cauliflower and collard greens. It was first grown in Asia, and then brought to Europe by Celtic wanderers around 600 BC! We know, for example, that the Romans enjoyed curly Kale. When English settlers came to North America, they brought various vegetables to grow. Kale, being easy to grow and hardy, became a staple in most gardens.
The varieties we enjoy today are more recent, but they all come from the original ancient kale, thousands of years ago.
Why Kale is so good for you
Look at all the reasons why kale packs a nutritional punch: Each one cup serving is:
- Packed with powerful antioxidants like carotenoids and flavonoids that help protect against cancer.
- Calorie to calorie, kale has more iron than beef!
- Low in calories, no fat.
- Contains 5 grams of fibre.
- High in vitamin C, great for your metabolism and immune system.
- High in calcium, in fact, kale has more calcium than milk!
- Great for detox, because of its fibre and sulfur to keep your liver healthy.
- High in vitamin K, which helps bone health.
- High in vitamin A, which helps your vision and your skin.
- Helps lower cholesterol levels. 11. Anti-inflammatory, helps fight against conditions such as arthritis.
Special Note: Research studies show that the intake of cruciferous vegetables, such as kale, show cancer preventive benefits for five specific types of cancer – bladder, breast, colon, ovarian and prostate.