Research Places Kales Among The Healthiest Food Produce

Research Places Kales Among The Healthiest Food Produce

To know your Kenya kales is to open a book into vital nutrients if diverse researches on healthy foods in recent times is anything to go by. Studies in ensuing years since 2010 have found all the different varieties of kales, one of which being the local sukuma wiki to not only eclipse other green leaves in health benefits, but to also lead in eye health nutrition.

High flavonoid content: Flavonoids refer to vital nutrients that form the deep

colors that one finds in such fruits as berries, tomatoes or plums. They are responsible for improving the visual appearance of a fruit or vegetable and one may qualify them as the reason most people choose one produce over another in the market. In kales, they do more than give just the hue. They occur in diverse levels in all varieties of kales and as such no one knows which cultivar provides more of these nutrients. However, their anti-inflammatory qualities help to bring swelling down when one is hit or reduce the occurrence of blood clots. Secondly, flavonoids induce the body to do away with toxic waste due to their antioxidant chemicals. This is one way of overcoming cancers and other related diseases.

Highest lutein content: Together with carrots, kales and spinach provide the

highest lutein content of any food crops out there. Kenya kales, in particular are rich in this compound, which refers to a yellow pigment in plant nutrients, which though not responsible for giving such plants as carrots their color, is able to provide the retina of the eye with its main nutritional composition. Studies on women in the United States have concluded that the intake of at least half a cup of, especially juice, every seven days, from kales can significantly reduce the onset of glaucoma, a disease of the eye. This is because lutein is able to ward off the eye from harmful light such as ultraviolet rays from the sun and even breathing air, such as too much oxygen. The above research concluded that kales, alongside collards provided the best eye protection among fresh vegetables.

Combination with other foods: It is also possible to improve the nutritional benefits of consuming kales if they feature together with other foods. For instance, research has shown that the partaking of kales hand-in-hand with lentils can boost immunity and curb different diseases because of the fact that what one produce lacks, the other one possesses. For instance, these meals can feature different characteristics of compounds by the name prebiotics. The latter refer to certain components in plants that allow the development of beneficial bacteria in the gastric system of a man such that the body can be able to control other harmful bacteria through the beneficial ones. Kales present their own diverse range of these components while lenticels have their own, and when they combine, they bring to the meal a complementary richness that is 100% prebiotics that can help in digestive disorders.

High cholesterol preventative nutrients: An important aspect of research in kales is its good role in eliminating bad cholesterol through an intake of its juice. An American study put males in a clinic for 3 months whereby they took a dose of kale juice on a daily basis. The finding of the study was that the intake reduced, by a high measure, the presence of bad fat on arteries, thus reducing the proneness to artery disorders. There was also a reduction in the cases of high blood pressure in men who have had the disease before.

In conclusion, it is possible to eliminate a number of diseases through the consumption of Kenya kales in raw, cooked or juice form. Researchers have found that steaming of the green vegetable retains more nutrients and performs better in disease prevention than even eating the leaves raw. All the above complement the traditional role of Kenya kales as a rich source of minerals such as iron, antioxidants, and calcium, alongside vitamins A and C and fiber content.