Kale is known as a member of the cabbage family. It is hardy autumn vegetables that grow best in a cool climate. Although our country doesn’t produce kale, but we can find it in a various supermarket.
Kale is an excellent source of beta-carotene and vitamin C which the human body converts to vitamin A. In fact, a cup of cooked kale contains a day’s supply of vitamin A and over 200 per cent of the daily requirement of vitamin C.
In addition, kale contains more iron and calcium than almost any other vegetables, it’s high vitamin C content enhances the body’s ability to absorb these minerals. To boost up the absorption of iron and calcium, just serve kale with lemon dressing or with acidic citrus fruit!
Bioflavonoids, carotenoids, and other cancer-fighting compounds are abundant in kale. It also contains indoles, a compound that may lessen the cancer-causing potential of oestrogen.
There are plenty of ways to serve kale, but how to prepare kale to preserve its rich vitamin and other benefits? Ideally, cook the kale quickly in minimal water, or steamed it and serve with some citrus based dressing. If you wish to stir-fry it, chopped it and stir-fried it with other vegetables until tender in broth to make a tasty dish.
Read also: 4 Benefits Of Bird’s Nest Soup
