Authors:
Iulia Cârlea, Patricia Tarkanyi, Mihaela Lăcătuș, Despina-Maria Bordean, Laura Rădulescu
Volume 30, Issue 4;
Pages: 497-502; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
Vegetables are becoming increasingly valued as products for the domestic market and export because they have a great potential to improve nutrition and therefore consumers' health. Vegetables are an exceptional source of minerals, proteins, bioactive compounds, and vitamins, all of which are necessary for the proper functioning and development of the human body. Kale has become very well known for its rich nutrient content, for the benefits it brings to health, and last but not least for its excellent taste. This work aims to evaluate the nutritional profile of kale, as well as to highlight its health benefits. Kale is known as the vegetable with the highest vitamin K content, a vitamin essential for skin health, eyes, and mucous membranes, it is anti-cancer, and diabetes and has anti inflammatory action. All varieties of Kale have a high content of calcium, iron, magnesium, sodium, potassium, manganese, and copper. They have more vitamin C than oranges, having the capacity to maintain a strong immune system. The high fiber content accelerates intestinal transit and supports the detoxification of the body. Due to the high content of antioxidants, and the presence of over 45 flavonoids; kale is a real anti-cancer food, it lowers cholesterol and improves blood circulation. Regarding the low-calorie trend in diets, it contains fewer calories being a perfect food for losing weight.
MENU
