Top Ten Benefits of Eating Kale
Kale is a leafy green member of the Brassica family, one of the cruciferous vegetables well known for their healthy sulfur-containing micro-nutrients. Experts now agree that cruciferous vegetables like kale should be a regular part of a healthy diet. Enjoy kale raw in salads, added to soup, lightly steamed or as part of a stir-fry dish. No matter how you eat it, Kale is one of the healthiest vegetables available. Here are a few of the health benefits of including kale as a regular part of your meal plan.
1. Kale Lowers Cholesterol
Kale contains components that bind bile acids, making them more easily excreted by the body. Excreting excess bile has the effect of lowering cholesterol in the body. One study showed that
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Kale is Heart Healthy
Kale is rich in fiber, potassium, and vitamins that support a healthy heart. In the United States, most adults are deficient in potassium. Increased potassium intake works with decreased sodium to lower the blood pressure. Add these benefits to the superior nutrition and cholesterol reducing benefits of kale and it is easy to see why kale is considered a heart-healthy superfood.
6. Kale is High in Fiber
With 7 grams of fiber per 100 calories, kale provides significant benefits to the digestion. The high fiber and water content help promote a healthy digestive tract and prevents constipation.
7. Kale is a Vegan Source of Omega-3s
Kale is a vegetable source of alpha-linolenic acid or ALA, an essential omega-3 fatty acid. Omega-3s have significant health benefits. A 100 calorie serving of kale provides over 350 mg of ALA.
8. Kale is Rich in Vitamins
Calorie-for-calorie, kale is among the most nutrient dense foods on the planet. Eating only 1 cup of kale provides over 200% of the recommended daily allowance (RDA) for beta-carotene, 684 % of the RDA for Vitamin K, and 134% of the RDA for Vitamin C. Kale also contains Vitamin B1, B2, B3 and B6 along with numerous micro-nutrients and
Almost everybody knows the negative effects bad cholesterol has on the body. Bad cholesterol has to do with low-density lipoprotein’s molecular transport deposits that thicken in the walls of the arteries hindering the flawless passage of blood affecting the atherogenic status of the arterial walls. But not everybody fully appreciates the important role cholesterol plays in the body. This non-soluble, waxy substance is essential to aid in the building of membranes, the manufacture of bile, strengthening of cell walls and nerve sheaths, and in the production of hormones.
Enjoy the occasional serving of avocado. once diet, the general public tend to avoid avocados, attributable to their fat content, however be at liberty to relish associate occasional serving. Avocados area unit a good supply of carotenoid, potassium, pteroylmonoglutamic acid and vitamin C. Also, the first fat in avocados is that the good' fat: monounsaturated. That being same, if you're looking at your weight, do not go overboard. [*fr1] associate avocado contains up to fifteen grams of fat.
Many fruits and vegetables contain potassium and other nutrients that help bone health. Eating potassium helps the diminution in bone mineral density that occurs with aging, particularly among elderly women. Bananas, plums, carrots, lettuce, and tomatoes include potassium. The good amount of daily potassium is 4,700 milligrams (Medical 2013).
“You can prevent heart disease by eating real, healthy food”(The Real Cause of Heart Disease). Food related diseases are a big problem in America. One of those problems is heart disease. Heart disease is becoming a real problem because people buying junk food in result of getting diseases due to eating bad foods when they should be eating foods with lots nutrition, minerals, proteins, and vitamins.
how important it is. Kelp is one of the most healthy and beneficial plant. It provides many benefits to humans and the environment. It can reduce climate change, provide nutrients to humans, and provide food and shelter to many organisms.
Bananas, due to their potassium content, regulate blood pressure. In addition, the specific type of fat that they contain (stigmasterol , campesterol, sitosterol) blocks absorption of bad cholesterol and therefore protect the blood vessels and reduce the risk from cardiovascular issues.
Saturated fat and cholesterol and an increased risk of heart disease. Fiber and a reduced risk of cancer. Fruit, vegetables and grain products that contain fiber and a reduced risk of heart disease.
Avocado’s are loaded with healthy Total Fat, Potassium, Carbohydrates and Fiber. In a (173 g) avocado there are 27 g of total fat. 877 mg of Potassium, 15 g of Carbohydrates, 7 g of Protein and 12 g of Fiber.
Fruits and vegetables are a major part of this diet. They contain essential micronutrients (vitamins & minerals), such as vitamin A, vitamin C and folate, and are important for maintaining good health. They also carry fiber, an insoluble substance that keeps the digestive system healthy and adds bulk to food so that it can be pushed along the gut. Fiber prevents constipation and controls blood
The Omega-3's are widely recognized for their role in heart health. Not only do these fatty acids help healthy hearts, they also benefit those with cardiovascular disease. Research has proved atherosclerotic plaque reduces with consistent consumption of omega-3's. Further, incidences of irregular heartbeats decline with these fatty acids; high blood pressure has been known to slightly drops as well.
High cholesterol is the best known of all the many threats to a healthy heart. When excess amounts fatty like plaque substance build up along the walls of the arteries, you face a significantly higher risk of a complete blockage, leading to a heart attack or stroke. At normal levels, cholesterol is not a bad thing. On the other hand, its an essential material used by the body to make cell walls and produce hormones, such as testosterone and estrogen. The body produces its own supply of cholesterol in the liver, it’s also found in various animal products such as meats, eggs, and, milk. Cholesterol only becomes a threat when the body can’t use or get rid of excessive amounts of it.
Some of these additives do not add any nutritional value to the food and may even be harmful to your health. More nutritional factors to consider are the variety of the fruits and vegetables in our diet. Nutritional data shows that dark green vegetables (romaine lettuce, kale, broccoli, etc.), and orange vegetables (carrots, sweet potatoes, pumpkin and summer squash) provides more nutritional value than some of the less colorful vegetables. Here are even more nutrition facts. Some foods contribute to burning fat. Green tea contributes to fat burning by increasing the body's metabolism and increasing energy level. Foods high in protein are more difficult to digest so they require more calories in the digestive process. Good nutrition practices may not be sufficient for some people they may require unique supplements such as CoEnzimeQ10 or
Each time we think about diet, there are no other things that would come out of our mind other than the freshness and the colour varieties of the food that we take. This would make transformation of our eating habits from eating the green colour salads to variety colour of vegetables based on our preference and creativity. Green leafy vegetables are essential to provide calcium and magnesium. Mustards green, broccoli and Chinese cabbage to name a few. Sweet vegetables such as sweet corn, carrot, and sweet potatoes are also commonly used.
Fruits and vegetables are important components of our diet. We take fruits in raw state or in the form of juices, while vegetables are taken in the cooked form or sometimes as juices. Fruits and vegetables provide us carbohydrates, proteins and various other important organic compounds. The juices are rich sources of minerals, vitamins and many micronutrients (calcium, iron etc.) essential for us. For example, iron deficiency in humans causes anaemia and anaemic persons are advised to take leafy vegetables e.g. spinach and apples which fills up the iron deficiency.