Kale grows well in cold weather and is one of the healthiest foods around. There are several types of kale, including green curly, Tuscan/Lacinato, Scotch and Red Russian. Kale is low in calories and high in fiber, protein and vitamins. Furthermore, it contains the cancer-fighting antioxidant glucoraphanin. Research suggests kale provides benefits for the heart, gut and brain. However, there are some concerns with it among people suffering from type 2 diabetes. Also, non-organic kale may have pesticide residue on it. Kale can be prepared either raw or cooked (each method has its own health advantages). Its leaves are often massaged during preparation to make it easier to chew. It can be baked, steamed, sautéed or microwaved, and added to soups, stews, pasta dishes or pies.
Key Takeaways:
- Aside from green curly kale, there is also Lacinato or Tuscan kale, Scotch kale and baby kale.
- Cooked kale has more of vitamins A and K1, but raw kale contains more vitamin C.
- Research studies show that kale has benefits for the heart and gut and can lower cancer risk.
“We’ve always grown kale in my family, no matter where we lived, from frigid Canada to relatively balmy California.”
Read more: https://foodrevolution.org/blog/kale-health-benefits/
