Kale is far more nutritious than other leafy greens and the benefits of adding it to your diet are numerous.
- Anti-inflammatory: Inflammation is the number one cause of arthritis, heart disease and numerous autoimmune diseases. Kale has the potential to prevent and even reverse these illnesses.
- Iron: Per calorie, kale has more iron than beef.
- Calcium: The U.S. has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy.
- Fiber: Fiber is a macronutrient we need every day. Many Americans don’t eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. One serving of kale not only contains 5 percent of the recommended daily intake of fiber, but it also provides 2 grams of protein, another essential macronutrient.
- Omega fatty acids: Essential Omega fats play an important role in our health. A serving of kale contains 121 mg of omega 3 fatty acids and 92.4 mg of omega-6 fatty acids.
- Immunity: Superbugs and bacteria are a serious risk to our health. Many of these come as a result of factory farm meat, eggs and dairy products. Kale is an incredibly rich source of immune-boosting carotenoid and flavonoid antioxidants including vitamin A and C.
There are many ways you can enjoy eating kale. You can eat it raw with lemon juice, fresh garlic, salt, and avocado or with a dash of balsamic vinaigrette. Toss in olive oil and bake into delicious kale chips. Blend it with an apple, a lemon, a handful of spinach, an orange, and frozen blueberries or any combination of your favorite fruits for amazing immunity-boosting smoothies.