Wednesday Wisdom

There’s been an explosion of Kale related information published lately but why? What’s the deal? There’s almost an unspoken myth that’s been formed around this elusive (to most) vegetable. Today we’re going to pull back the curtain.

What is Kale?

“One part leafy green, one part super-food, and one part feared vegetable.”

While Kale looks like collard greens it’s more closely related to veggies like broccoli, cauliflower, and brussel sprouts. But that’s not nearly as interesting as it’s nutritional value. This stuff is potently nutritous.

Nutritional Value

Here’s the nutritional spectrum just 1 cup of cooked Kale gives us (showed in % of recommended daily value):

vitamin K – 1327.6%
vitamin A – 354.1%
vitamin C – 88.8%
manganese – 27%
dietary fiber – 10.4%
copper – 10%
tryptophan – 9.3%
calcium – 9.3%
potassium – 8.4%
iron – 6.5%
magnesium – 5.8%
vitamin E – 5.5%
omega 3 fatty acids – 5.4%
vitamin B2 (riboflavin) – 5.2%
protein – 4.9%
vitamin B1 (thiamin) – 4.6%
folate – 4.2%
phosphorus – 3.6%
vitamin B3 (niacin) – 3.2%
Calories (36) – 2

All of his nutrition adds up to an amazing buffet of potential health benefits like:

• Cancer Preventative
• Lowered Risk of Chronic Inflammation Conditions
• Heart Disease Preventative
• Stroke Preventative
• Body Weight Management (maintaining weight as well as losing it)

That’s an incredible amount of nutrition and health benefits from just one little plant. It’s almost like nature’s version of a multivitamin.

Bite Sized Tip

There are alot of ways to eat Kale. Find what works best for you by trying it in various forms. You can use it to make fresh juice (a personal fave), chop, saute and add to home made pizza, or saute with garlic and lemon juice and mix with Quinoa or a side dish. No matter how you cut it this stuff will help improve your health.

Happy Wednesday !!

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