Kale has more iron than beef per calorie.
1 cup of cooked quinoa gives you 20% of your daily value of fibre (5 grams) and contains all 8 essential amino acids.
There is almost twice the amount of the antioxidant, alpha-carotene in iceberg lettuce than either romaine lettuce or spinach.
Matcha tea has the potential to fight against cancer, HIV and fat.
Recently I visited Whole Foods and noticed that they had Kale salad on sale. I never thought of eating this green uncooked but it makes total sense. I don’t buy lettuce anymore and only use Kale as my salad base. You won’t taste a difference.
Today I read a great article on Organic Authority’s website about the many benefits of this super green and why we need to start eating more greens as a part of our daily meals.
In Organic Authority’s article they list 7 Reason’s Why Kale is the New Beef. Here are the reasons paraphrased by me and shortened: more iron than beef, more calcium per calorie than milk, one serving of kale has 5% of recommended daily value of fiber, rich in omega-fatty acids, immune-boosting carotenoid and flavonoid antioxidants (i.e. vitamins A and C), sustainable to grow (especially compared to raising cattle), and lastly it’s an anti-inflammitory that helps to prevent autoimmune diseases.This article is worth the read. Knowledge is power and the first step in starting a healthier diet.
KALE PREPARATION TIP
For those of you that are new to this super green here is a time-saving tip on how to prepare your Kale for cooking:
- Step 1) Rinse the bunch of kale leafs and dab them with a cloth or paper towel to dry
- Step 2) De-spine each kale leaf
- Step 3) Fold the two pieces left after de-spining the leaf and roll it up like a sleeping bag. Then cut once horizontally and then as many times needed vertically.
- Step 4) Put the cut up kale in the bag you brought it home in from the grocery store and back in the fridge. Now it’s ready to use!