If you went to the supermarket, the first vegetable you will probably be able to lay your eyes upon is: kale.
Kale is one of those ancient vegetables that you cannot get
enough of, since Roman times. It has these days, for the past three years, at
least, seen a huge surge in the likeability scale, because of how it is packed
to the punch with antioxidants and minerals.
As a member of the “cabbage” greens family, it can be
classified as being just as good for you as broccoli, cauliflower and Brussels
sprouts. Dark green in colour, kale can be both curly and flat and even possess
a blue-coloured tinge. One cup of kale is worth only 140kJ and it is filled
with nutrients, such as 2.2gm of protein, 1.3gm of fibre, vitamins A, C and K,
folate alpha-linolenic acid (an omega-3 fatty acid), the nutrients lutein and
zeaxanthin, which helps to protect your eyes, alongside minerals, such as phosphorous,
potassium, calcium and zinc.
People with thyroid conditions should not eat too much of
kale because if you eat a lot of it, there is a great risk that you might end
up with hypothyroidism (underactive thyroid). But everybody else can consume
kale in abundance because it is so beneficial for your health to have it as a
part of your diet. Kale is not hard to get hold of in grocers and supermarkets –
choose the ones that have dark, crisp leaves and throw the stalks away, right
before you cook the vegetables.
You can have it as a sauté, as a salad, or even drink it is
a sweet smoothie. Kale chips are quite well-loved nowadays – you can toss the
leaves in with oil and salt, and then bake it all in a single layer at a
temperature of 175C, for ten minutes, turning the leaves halfway through.