Amazing vegetables #4 Kale
Cabbages are common and widely used vegetables. White or red, they are very popular in Poland. Not everyone knows, though, that also kale is a member of the brassica family. Juicy, ragged and lush leaves, in shades of green and purple, in addition to looking beautiful they are a source of vitamins, minerals, protein and fibre. Kale is unique, and it perfectly aids the body in the fight against cancer.
KALE - DIFFERENT FROM ANY OTHER CABBAGE.
In autumn, kale should be easily available. It is a good idea to explore the vegetable’s healthful properties and incorporate it into your diet. The plant was well known and consumed in ancient times. Like all the fruit and vegetables that have been with us for many years, kale doesn’t arouse too much curiosity or admiration. We tend to look for new stuff, interested in the properties of plants from faraway countries or algae from the depths of the ocean, while missing things that can be found at local farmers’ markets. All cabbages are very healthy, but kale is distinguished by a wealth of easily assimilated substances which inhibit cancer processes.
WHAT KALE IS ALL ABOUT.
Kale is so unique because it is very rich in antioxidants. Its amazing nutritional values include a number of vitamins, such as C, A, K, B6, riboflavin, thiamine, niacin and folic acid. Of particular note is vitamin K - its deficiency is associated with cancer and it plays a very important role in the process of blood clotting. Mineral elements found in kale include potassium, calcium and sodium, which are responsible for the health of the cardiovascular system. There are also iron, phosphorus, magnesium and zinc, essential for the good functioning of body cells. Antioxidants cleanse the body by removing toxins. Beta carotene, zeaxanthin and lutein inhibit harmful degenerative processes in cells. Sulforaphane, a very strong antioxidant, has antitumor and bactericidal action.
EAT ME OR DRINK ME.
Kale leaves are hard and the stalks stringy. The plant is a hard material for an edible salad. It can be subjected to brief thermal treatment. You can make kale crisps or simmer chopped leaves in a small amount of water. Long cooking or frying at high temperatures will lose some vitamins. With the cooking process, the content of the particularly stable vitamins A and K will be slightly higher. The leaves have the highest content of beneficial nutrients when eaten fresh, so kale is a popular ingredient of green, energetic cocktails. LYO organic powders are made from freeze-dried kale leaves. LYOFOOD’s freeze-drying process preserves all valuable minerals and vitamins.
AT LYOFOOD
Vegetables and fruits have the power to heal. There is no exaggeration in that statement. Eat them fresh every day, in salads or briefly steamed. If your diet is lacking in vitamins and minerals, just add LYO organic powders to the dishes, smoothies or cocktails you prepare. The concentrated dose of the purest natural nutrients will quickly replenish deficiencies in the body's cells, providing them with a healthy "fuel" for daily work. Especially in autumn and winter, during periods of reduced immunity, it is a good idea to make sure you provide your body with a solid amount of vitamins and minerals from vegetables, which are not always at hand. LYO organic powders are 100% vegetable and fruit. No chemicals or fillers, which are often added to dietary supplements.
All images and text: © LYOFOOD press materials
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