While most restaurant menus today still use green vegetable options such as broccoli, cauliflower, and brussels sprout, kale is making its grand entrance as a superfood in our ever rising health awareness craze.
Kale As A Beef Replacement?
Touted as the “new beef,” one cup of kale contains all 9 essential amino acids, as well as 9 non essential ones which help form proteins in the human body. While these same amino acids are found in meats, in kale, they are a lot more easy to extract. The high content of essential fatty acids is a great source to our body, which cannot produce these on our own.
As part of the cabbage family, kale’s nutritional density is unparalleled among leafy greens, and can actually grow 6-7 feet tall in the right conditions! Kale also has a 3:1 carb to protein ratio which is a lot of protein for the average vegetable. Due to its high protein content, it can be eaten as a main course of a meal, and it takes less to feel full.
Kale & Vitamin A & Vitamin K
One of the most spectacular things about kale is its high vitamin potency. The vitamin A content is astounding! One cup of kale provides over 200% of our daily value!
Furthermore, the lutein and zeaxanthin content at over 26mg combined, promotes healthy eyes and prevents retinal diseases.
At over 80mg per serving, kales vitamin C content is also worth bragging about. This is essential in maintaining our health and can be likened to frozen sunlight in a condensed form.
Due to its deep green color, the dark chlorophyl and magnesium help to balance out any excess calcium we have. More recently, biomedical research is considering the possibility of kale to contain anti-cancer compounds such as sulforaphane and indole-3-carbinol.