Although the leaves of kale they contain the same properties of arugula , mainly because of its characteristic green color that contain a lot of similar benefits, the truth is that both its texture and its taste are - evidently - completely different.
Not in vain, both the kale Like other varieties of cabbage, whose leaves are green, they contain a great diversity of vegetable substances that provide their main and important nutritional properties for health, both their content in vitamins and minerals.
It is a variety of cabbage that is also known by the names of cabbage of Milan or savoy cabbage , because it was originally grown on the border between Italy and France.
Benefits of kale
The kale It is extremely rich in vitamins (especially vitamin C and vitamin K), and minerals (such as potassium, magnesium, selenium and calcium), so it provides a variety of essential nutrients for our body.
It also provides other compounds and nutrients, as is the case with beta carotene , so it is a useful vegetable in the health care of the eyes and vision .
It is interesting in the cancer prevention and tumor development (especially the colon and lung cancer , but also breast cancer and others that have a hormonal origin), thanks to their antioxidant plant chemicals on the one hand, and on the other hand, they are capable of increase the metabolism of estrogen .
Likewise, it is a useful vegetable at the time of lower levels of high cholesterol , especially the bad cholesterol , preventing heart disease and helping us take care of our cardiovascular system .
From a medicinal or therapeutic point of view, it is usual to use its juice as a remedy for digestive and stomach disorders, as is the case with peptic ulcers .
Nutritional benefits of kale
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