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Food For Life - Africa Kale

Of all the super healthy greens, kale is the king. Kale is a popular vegetable, a member of the cabbage family (Brassica oleracea). It is related to cruciferous vegetables like cabbage, broccoli, cauliflower, collard greens and brussels sprouts.

There are many different types of kale. The leaves can be green or purple in color, and have either a smooth or curly shape.
The most common type of kale is called curly kale or Scots kale, which has green and curly leaves and a hard, fibrous stem.
It is definitely one of the healthiest and most nutritious plant foods in existence. Kale is loaded with all sorts of beneficial compounds… some of which have powerful medicinal properties.

Here are 10 health benefits of kale, that are supported by science.
Kale is Among The Most Nutrient Dense Foods on The Planet:

A single cup of raw kale (about 67 grams or 2.4 ounces) contains (1):
• Vitamin A: 206% of the RDA (from beta-carotene).
• Vitamin K: 684% of the RDA.
• Vitamin C: 134% of the RDA.
• Vitamin B6: 9% of the RDA.
• Manganese: 26% of the RDA.
• Calcium: 9% of the RDA.
• Copper: 10% of the RDA.
• Potassium: 9% of the RDA.
• Magnesium: 6% of the RDA.
• Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), 3% or more of the RDA plus Iron and Phosphorus.
This is coming with a total of 33 calories, 6 grams of carbs (2 of which are fiber) and 3 grams of protein.
Kale contains very little fat, but a large portion of the fat in it is the omega-3 fatty acid called alpha linolenic acid.
Given the incredibly low calorie content, kale is among the most nutrient dense foods in existence. Eating more kale is a great way to dramatically increase the total nutrient content of your diet.

Possible health benefits of consuming kale
Diabetes

Studies have shown that people with type 1 diabetes who consume high-fiber diets have lower blood glucose levels and that people with type 2 diabetes may have improved blood sugar, lipids and insulin levels on a high-fiber diet. One cup of chopped fresh kale (about 16 grams) provides 0.6 grams of fiber. A cup of cooked kale (about 130 grams) provides 2.6 grams of fiber.

The Dietary Guidelines for Americans recommends 21-25 g/day for women and 30-38 g/day for men.

Kale contains an antioxidant known as alpha-lipoic acid, which has been shown to lower glucose levels, increase insulin sensitivity and prevent oxidative stress-induced changes in patients with diabetes. Studies on alpha-lipoic acid have also shown decreases in peripheral neuropathy and/or autonomic neuropathy in diabetics.3

It is important to note that most studies have used high doses of alpha-lipoic acid administered intravenously. The same benefits have not been sufficiently demonstrated for oral supplementation.3 Kale can contribute to a healthy daily intake of alpha-lipoic acid from a variety of fresh fruits and vegetables.

Kale is packed with nutrition that puts it high on the list of the world's healthiest foods.

Heart disease
The fiber, potassium, vitamin C and B6 found in kale all support heart health. An increase in potassium intake along with a decrease in sodium intake is the most important dietary change that a person can make to reduce their risk of cardiovascular disease, according to Mark Houston, M.D., M.S., an associate clinical professor of medicine at Vanderbilt Medical School and director of the Hypertension Institute at St. Thomas Hospital in Tennessee.2

In one study, those who consumed 4069 mg of potassium per day had a 49% lower risk of death from ischemic heart disease compared with those who consumed less potassium (about 1000 mg per day).

High potassium intakes are also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.

For blood pressure, increasing potassium intake may be just as important as decreasing sodium intake for lowering blood pressure because of potassium's vasodilation effects.

According to the National Health and Nutrition Examination Survey, fewer than 2% of US adults meet the daily 4700 mg recommendation.2 One cup of chopped fresh kale provides 79 milligrams of potassium, while a cup of cooked kale provides 296 mcg of potassium.

Also of note, a high potassium intake is associated with a 20% decreased risk of dying from all causes.2

Cancer
Because the human intestinal tract does not absorb chlorophyll in any great amount, kale and other green vegetables that contain chlorophyll can help to inhibit the absorption of carcinogenic heterocyclic amines, which are generated when grilling animal-derived foods at a high temperature.4

The chlorophyll in kale binds to these carcinogens and prevents their absorption, thereby limiting the risk of cancer. If chargrilled animal foods stay on your plate, be sure to pair them with green vegetables to help negate at least one of the negative effects of these foods.

Bone health
Low intakes of vitamin K have been associated with a higher risk for bone fracture. Adequate vitamin K consumption is important for good health, as it acts as a modifier of bone matrix proteins, improves calcium absorption and may reduce urinary excretion of calcium.5


Digestion
Kale is high in fiber and water content, both of which help to prevent constipation and promote regularity and a healthy digestive tract. It also contains vitamin, which promotes iron absorption, and B vitamins, which are essential for the release of energy from food.

Healthy skin and hair
Kale is high in beta-carotene, the carotenoid that is converted by the body into vitamin A as needed. A cup of cooked kale provides 885 mcg of retinol A equivalent, or 17707 International Units of vitamin A. This nutrient is essential for the growth of all bodily tissues, including skin and hair, as well as for the production of sebum (the oil that helps keep skin and hair moisturized). Immune function, eyesight and reproductive function also rely on vitamin A.
A cup of cooked kale also provides 53.3 mg of vitamin C, which is needed to build and maintain collagen, the key protein that provides structure for skin, hair and bones.

As noted above, vitamin C also aids iron absorption, and kale is rich in both iron (1.17 mg per cup, cooked) and vitamin C, which could help prevent hair loss associated with iron-deficiency.

Information sourced from www.medicalnewstoday.com



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