Strengthen bones and prevent changes in yellow spots. 5 major health benefits of kale and blue at one time

Kale has become a European and American dietary supplement in recent years, and there are also farms in Taiwan that have invested in planting. This green leaf vegetable is a super food with extremely high nutrient density. It is rich in vitamins A, C, K, as well as dietary fiber and antioxidants, and has potential benefits for vision, cardiovascular, bone and kidney health.

1. Preventing the changes of yellow spots

Kale is a source of natural leafy yellow and helps prevent the changes of yellow spots. This age-related visual degeneration. A 2021 study pointed out that those with higher blood leaf calcification have a reduced risk of plaque disease by 37%.

2. Promoting cardiovascular health

Studies have shown that kale blue juice can help improve blood lipids and reduce the risk of coronary disease. In addition, the "sulforaphane" component in kale is also believed to reduce the chance of cardiovascular disease.

3. May have anti-cancer potential

Although there is no evidence that kale blue can prevent cancer, the saccharin contained in it is shown to inhibit the growth of tumors such as breast cancer, lung cancer, liver cancer, etc. in animal and cell experiments, which is worth further research.

4. Strengthen the bones

Cooked kale contains 493 micrograms of vitamin K per cup, which is more than four times the recommended intake. Vitamin K is important for bone formation and calcification adjustment, and those with deficiency also have higher risk of fractures.

5. Maintaining kidney health

Collard blue is rich in dietary fiber and phytochemicals, which helps the growth of beneficial bacteria in the kidney. Animal research points out that taking kale can improve the fungus phase of the kidneys, and in the future, we also look forward to more human research to prove its results.

Suggestions for kale and blue cuisine

● Raw salad: paired with apple or pear to neutralize the slightly bitter taste.

● Quick stir-fry with garlic oil: made into a side dish, delicious and nutritious.

● Make into crisps: bake into kale blue crisps, replacing potato slices.

● Beat into vegetable juice: increase nutrient density.

Canna blue nutritious ingredients (cup cooked dishes)

● Hotness: 42 calories

● Carbohydrates: 6 grams

● Dietary fiber: 5 grams (18% of daily recommended intake)

● Vitamin K: 493 micrograms (411% of daily recommended intake)

● Vitamin C: 21 mg (23% of daily recommended intake)

● Porcelain, vitamin A, vitamins, keratin (B2), etc. are also rich in contents

Notes on eating kale and blue

Although kale and blue are beneficial to health, excessive intake may still cause side effects:

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● Goitrogen: Excessive intake may interfere with thyroid function.

● Oxalic acid: may affect the absorption of calcium. It is recommended to boil or soak in water to treat.

● Vitamin K: interacts with anticoagulant drugs such as Warfarin.

● Overdose: May cause abdominal distension and indigestion.