Health Benefits of Eating Kales

The post introduces the origin and facts about the leaf vegetable Kale, the need for eating it regularly as part of a balanced diet detailing its nutritional value and health benefits.

This is my post for the letter K of the A2Z reading challenge in April, and for the letter J is here.

 In this post, you read the following aspects of Kale.

• ·        Introduction &Origin
• ·        Did you know?
• ·        Benefits of Eating Kales
• ·        Kale a product of South Africa.
• ·        Conclusion.

 Introduction &Origin.

 Kale is leaf cabbage belonging to a group of cabbage; the difference is the leaves spread out for the former and harden at the centre, forming heads for the latter.  Kale leaves are green or purple, and the leaves are flat or curly.

Some grow Kales for ornamental purposes; the leaves in brilliant white, red, pink, lavender, blue or violet in the rosette's interior are edible but not palatable. 

Kales is known to have originated in the eastern Mediterranean and Anatolia or Asia Minor for food, beginning by 2000 BCE at the latest.  It reached England by the 14th century.  Russan traders introduced it to Canada and the United States by the nineteenth century, where it became popular because of its nutritional value. 

The only Asian country that cultivates Kale for food is Shri Lanka. 

 Did You Know?

 Kale is a vegetable.

 Kale cultivation became popular in Europe during World War-2 because of its rich nutrition content and was available to supplement food rationing.

 It is among the famous food eaten in Europe, the US, and Africa.  In South-Western Africa, the Kale leaves are boiled, mixed with coconut milk and ground peanuts, and served with rice or cornmeal. 

t is a winter crop.  Kale is a popular name chosen by parents in America for newborns.

Benefits of Eating Kales Regularly

 Nutritional Values.

Kale is low in calories and high in fibre, and zero fat.

It contains more iron than beef per calorie and more calcium than milk per calorie.

Filled with antioxidants such as carotenoids and flavonoids.

Kale is rich in vitamins A and C, K, and minerals.

One cup of Kale contains 10% of the RDA of omega-3 fatty acids.

 Health Benefits.

Iron aids the production of haemoglobin and blood cells.

Calcium in kale aid born health, prevent osteoporosis and maintain healthy body metabolism.

Antioxidants in the Kale leaf help fight cancers.

Vitamin K in the kale leaves can aid various body functions, including bone health and blood clotting.  Vitamin K can also help the health of people suffering from Alzheimer's disease.

Kale is anti-inflammatory.  And the omega-3 fatty acids can help fight against arthritis and asthma.

It can support cardiovascular systems, and eating Kale can lower blood cholesterol.

Kale, a product of South Africa

The best season to plant kales in South Africa is autumn, February to March.  It is easy to grow in your garden.

 Conclusion:

 Kale is a leaf vegetable containing various nutritional values and health benefits, and care must be eaten to eat it with other foods as part of a balanced diet.   Is it a regular vegetable in your nutrition?

This blog is for the letter K in the series of my A2Z blog posts, lasting for the entire month and is part of the A2Z Blog chatter challenge.  To read earlier posts, click on these letters.  A B C D E F G H I J

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