Kale is fresh and in season because it loves frost and winter’s chill. The plant is used all over the world in various dishes and is noted for its versatility. Kale can even make good chips, though I don’t like them.
Some people really don’t like the taste, but I don’t mind it in salads, or cooked with some light oil. Cooking of course alters the nutrient properties, but there is so much awesome stuff in Kale that you are still getting massive amounts of nutrition.
Here are the nutritional properties of the flower-like veggie, they are pretty incredible:
- Beta Carotine – interesting nutrient, small amounts seem to be really healthy
- Vitamin K – super good for us, from leafy vegetables (photosynthesis), greases the metabolic passageways
- Vitamin C – anti-oxidizer, necessary for metabolic reactions and is a powerful enzymatic enabler
- Calcium – combined with phosphate to form hydroxylapatite is the mineral of our bones. It is also extremely involved in neural functionality, including action potential release in muscles and neurotransmitters. Too much can be bad and is regulated by vitamin D (sun exposure)
- Sulforaphane – has possible anti-cancer properties
- Indole-3-Carbanol – is the subject of on-going Biomedical research into its possible anticarcinogenic, antioxidant, and anti-atherogenic effects. Inverse relationship to prosprate and breast cancer because of increased estrogen regulation.
- Magnesium – essential nutrient for every cell (allows for photosynthesis in plants)
There are also Phosphorus, Potassium, Maganese, and several other trace minerals, including all the electrolytes and Vitamin b6. Kale is basically your multivitamin’s ingredients in raw form, similar to broccoli. Everyone could stand to eat more.
Like anything else, moderation is necessary, so find some balance among other food groups and don’t go kale crazy.
Daily consumption might not be a bad idea, especially for heart and artery health due to its digestive and anti-oxidant properties. Green drinks, Kale/almond ice cream, omelets, find a way to make the taste insignificant. Its always interesting how nutrition inevitably becomes biochemistry.