Probably five years ago or so, I don’t believe I had ever heard of kale. It seems like the green, leafy vegetable blew up to celebrity status overnight, suddenly becoming the most talked about superfood. This vegetable has become one of my personal favorites and with any vegetable, if you know how to prepare it right, it can be delicious.
Buying vegetables, whether it’s kale or other green vegetables like cabbage, broccoli, spinach, etc, is cost effective and leaves less of a carbon footprint. While animal agriculture has many implications like land degradation and reduction of biodiversity, vegetables have a very low environmental impact and be grown in most climates.
Kale, because of it’s high nutrient value, is a good option to replace our society’s high meat consumption. I’m not saying cut meat out entirely, but I think people can certainly add in more vegetables to crowd out large portions of meat. Everybody’s body is different, but vegetables are an important part of our diet, and lots of us don’t get the correct amount of vegetable servings in our diet. Here are some reasons kale is one of my favorite vegetables:
Dark leafy greens are an important source in reducing inflammation in the body. Vitamin A, selenium, and beta-cryptoxanthin are some of the few anti-inflammatory agents found in vegetables.
Our ancestors had way more fiber in their diets than we do today. Fruits and vegetables are a fantastic source of fiber, especially kale, broccoli, carrots, asparagus, Brussels sprouts, and avocado. Fiber maintains bowel regularity and prevents the risk of health problems.
Some people believe that it’s difficult to get healthy amounts of iron in our diet if a person doesn’t eat meat. This simply isn’t true. In actuality, some vegetables contain higher levels of iron than animals foods, especially vegetables like Swiss chard, soybeans, lentils, spinach, and turnip greens.
Milk is believed by many to be the greatest source of calcium, however, vegetables have high calcium amounts that’ll keep our bodies strong. That being said, don’t rely solely on vegetables as a source of calcium, because it’s harder for our bodies to absorb calcium from vegetables. Kale, collards, cabbage, arugula, and bok choy are some examples of vegetables containing lots of calcium.
As I’ve written about before, getting healthy fats in our diet is very important, and there is a distinction between good and bad fat. Omega fatty acids are necessary to our diet. Lots of people take fish oil capsules, but kale actually contains both omega-3 fatty acids and omega-6 fatty acids.