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Kale is a green food that has much nutritious value to offer.

A member of the cruciferous vegetable family, kale is rich in phytochemicals like indoles, glucosinolates and isothiocyanates, as well as antioxidants like carotenoids lutein and zeaxanthin, which can help reduce your risk of cancer.

Rich in chlorophyll which helps oxygenate blood, increase red blood cell counts, as well as improve cell circulation and respiration, kale is especially beneficial for children and pregnant ladies, or those who need that extra blood.

In addition, kale contains more calcium than a glass of milk, and this calcium (and mineral balance) is more easily absorbed than that from milk. This gives more reason for children, pregnant ladies and those with osteoporosis to increase their intake of kale.

Kale can be eaten raw, juiced or cooked.

References
[1] Collins, Elise Marie. An A-Z Guide to Healing Foods: A Shopper’s Companion. San Francisco, California: Conari Press, 2009. Print.


Cindy L. TJOL is trained in Psychology, Acupuncture and Traditional Chinese Medicine. She has several years of experience writing on natural health on the internet. Follow her on her blog and read her other articles at Insights On Health.com.

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