Which Winter Vegetable is the Richest in Calcium?
Kale is a widely grown winter vegetable that is very affordable, costing only a few thousand dong per kilogram. Kale is usually salted. Its taste is bitter and crispy. The bitter taste helps kale resist pests, so it requires less pesticide use. There are many delicious dishes made from kale, such as boiled kale dipped in fish sauce with eggs, and kale soup with catfish.
An analysis of nutrition shows that kale is rich in nutrients that are good for the health. For example, 100g of kale contains 118mg of calcium, which is 7 times higher than the calcium content in 100ml of bone broth (17mg), and more than the calcium in 100ml of fresh milk from many brands on the market. Therefore, kale is extremely beneficial to health.
Kale is a widely grown winter vegetable that is very affordable, costing only a few thousand dong per kilogram. Kale is usually salted. Its taste is bitter and crispy. The bitter taste helps kale resist pests, so it requires less pesticide use. There are many delicious dishes made from kale, such as boiled kale dipped in fish sauce with eggs, and kale soup with catfish.
An analysis of nutrition shows that kale is rich in nutrients that are good for health. For example, 100g of kale contains 118mg of calcium, which is 7 times higher than the calcium content in 100ml of bone broth (17mg), and more than the calcium in 100ml of fresh milk from many brands on the market. Therefore, kale is extremely beneficial to health.
Benefits of Kale
Excellent source of vitamin K
Kale contains a large amount of vitamin K, providing enough for daily body needs. Vitamin K plays a crucial role. If the body lacks this vitamin, the blood may not clot properly or face health problems related to the heart and osteoporosis.
Moreover, vitamin K deficiency may be linked to an increased risk of cognitive decline, memory loss, and Alzheimer’s disease.
Boosts immune system
Kale is rich in vitamin C, which helps boost the immune system. Just one bowl of kale soup (equivalent to 56g of fresh kale or 140g of cooked kale) can provide more than 1/3 of the daily requirement of vitamin C.
In addition, vitamin A in kale helps promote the growth and division of T cells, a type of white blood cell necessary to help fight against infections.
Protects cardiovascular health
Kale contains compounds that have cholesterol-lowering effects. Therefore, eating kale regularly indirectly supports the heart and is good for the body’s blood vessels.
In particular, when kale is boiled or steamed, it is more effective in reducing cholesterol levels compared to eating it raw.
Improves eye health
Kale contains two compounds, lutein and zeaxanthin, which play an important role in protecting the eyes. Specifically, these two compounds help protect our retina from oxidation and filter out harmful blue light.
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