Kale: properties and benefits

Properties of kale; benefits of a vegetable rich in vitamins and minerals, with antioxidant and protective virtues against cancer and eye health.

Although kale leaves contain the same properties as arugula, mainly because of their characteristic green color that contain a large number of similar benefits, the truth is that both their texture and flavor are – obviously – completely different.

Not surprisingly, both kale and other varieties of cabbage, whose leaves are green, contain a great diversity of plant 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 Milan cabbage or Savoy cabbage, because it was originally grown on the border between Italy and France.

Kale benefits

The kale is extremely rich in vitamins (especially vitamin C and vitamin K), and minerals (such as potassium, magnesium, calcium and selenium), so it provides a variety of essential nutrients for our body.

It also provides other compounds and nutrients, such as beta – carotene, making it a useful vegetable in eye and vision health care.

It is interesting in the prevention of cancer and the development of tumors(especially colon and lung cancer, but also breast cancer and others that have a hormonal origin), thanks to its antioxidant plant chemicals on the one hand, and on the other they are capable of increasing estrogen metabolism.

Likewise, it is a useful vegetable when it comes to lowering high cholesterol levels, especially bad cholesterol, preventing heart disease and helping us to 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, such as peptic ulcers.

Nutritional benefits of kale