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Kale: Health benefits of this vegetable

  1. Kale is a member of the finial family (Brassicaceae), as are cabbage and Brussels sprouts. Kale grows well in the colder winter months and makes a good supplement when other fruits and vegetables are less readily available. This firm and crunchy green winter vegetable has a lot of fiber on board. Kale can be raw, steamed, stewed, boiled, baked or added to salads, smoothies, sandwiches, wraps, soups and stews. The vegetable contains antioxidants, calcium, fiber and vitamin K. The nutrients in kale promote well-being and prevent a variety of health problems. For example, kale is good for the skin, hair, bones and heart.

Kale Nutrients

  1. Kale is a green vegetable that is rich in nutrients and fiber. Kale contains very little fat, but much of the fat contains the omega-3 fatty acid

Kale Health Benefits

  1. Blood Vitamin C and iron are also present in kale. Vitamin C helps the body absorb iron. Adequate iron intake helps prevent iron deficiency anemia (ferriprieve anemia)

Risks

  1. A patient with heart disease may be prescribed beta-blockers, a type of medication that increases potassium levels in the blood. People taking beta blockers should be careful about consuming nutrient-dense foods (such as cooked kale and bananas) and should only take them in moderation. When patients with kidney problems take too much potassium, it causes serious health problems or even death. People who are also taking Warfarin or any other type of blood thinner should also be careful about consuming kale because this vegetable interferes with the action of blood thinners.



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