From now on, you should consider not removing the cauliflower wrapper leaves, because the cauliflower leaves have health benefits for the body. Kale is not a new vegetable, but you may have just started hearing more about it. It’s popular in northern Europe and now throughout the U.S.
The popularity of kale has skyrocketed in several countries over the last four to five years. It has become available at not only farmer’s markets but local grocery stores, as well. Local gardeners are also planting kale for their own use on the dinner table.
Kale is one of the most nutrient-dense foods on the planet, meaning it packs a powerful nutritional punch per typical serving. One cup of kale provides more than 100% of the daily minimum target for immune-supporting vitamin C and over 200% for vitamin A.
Additionally, kale contains smaller amounts of key minerals, including potassium, calcium, magnesium, manganese, iron, copper, and phosphorus. It also supplies energy-supporting B vitamins and some plant-based omega-3 fatty acids and plant protein.
Effects For Health
Calcium and phosphorus are crucial for healthy bone formation. Kale is a top source of vitamin K, with one cup packing nearly 700% of the daily goal. In addition to helping blood to clot, this key nutrient protects bones. Vitamin K is required for bone formation, and several studies have shown that a shortfall is linked to increased fracture risk and osteoporosis.
Protects The Heart
Various nutrients in kale may support heart health. Kale has been shown to reduce cholesterol by increasing its excretion and preventing cholesterol from being reabsorbed from the digestive tract into the bloodstream. Kale also helps fend off damage to artery walls, especially within the bends and curves most vulnerable to inflammation and hardened plaque buildup.
Supports Eye Health
Kale contains lutein and zeaxanthin, an antioxidant combination that may help reduce the risk of age-related macular degeneration. It also protects the retina and lens. They’ve also been shown to reduce the risk of macular degeneration and cataracts, two common eye disorders.
Reduce Cancer Risks
As a member of the cruciferous vegetable family (which also includes broccoli, cauliflower, Brussels sprouts, bok choy, and cabbage), kale contains natural compounds shown to help fend off cancer.
This includes the ability to protect cells from DNA damage and mutations, inactivate cancer-causing compounds, slow cancer growth, and spread, and even trigger cancer cell death.
So, start from now on, don’t waste the kale for its bigger benefits. Try to consume it in many ways such as salad or smoothies. Pouring chopped kale into the salad is the best way to eat because the combination of the salad ingredients will make it tastier.