Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. Kale, as with broccoli, it contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
As a serving suggestion, you can make a simple Mediterranean salad with a bunch of thinly sliced kale, massaged with extra-virgin olive oil, fresh-squeezed lemon, red peppers and chopped Kalamata olives.
Although relatively unheard of by most people, kale is now fast emerging as a kind of super-food. Whether it is consumed as a soup, cooked with food or in a smoothie, this slightly bitter vegetable is chock full of antioxidants and help to protect you from free radical damage, which is said to cause premature ageing and disease. If you like cabbage, then chances are you will like the flavour, texture of kale. It is in fact a type of cabbage though on examination, you will find that its leaves resemble crisp lettuce leaves. Be sure to cook it, however, as consumed raw, the vegetable is hard to digest.
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