Leaf it to this veggie to get you healthy. Tis the season for kale. From the middle of winter to the beginning of spring, there's a bounty of this leafy green vegetable that has a sweet taste. Kale is part of the Brassica family, which also includes cabbage, collards and Brussels sprouts. Kale contains phytonutrients that reduce the risk of cancers such as breast and ovarian - these are found in a number of cruciferous vegetables. Experts recommend consuming three to five servings of cruciferous vegetables a week to prevent cancer. In addition to preventing cancer, kale also helps the body detoxify and eliminate harmful compounds. Kale is chock-full of carotenoids that prevent damage to the eyes from UV exposure. One study showed that people who ate a diet rich in lutein-loaded foods like kale reduced their risk of cataracts by 50 percent. As it so happens, kale is also a powerhouse of vitamins and nutrients.
The green veggie is a good source of vitamin A, vitamin C, vitamin B6 and manganese. It also provides dietary fiber, calcium, copper, vitamin B6 and potassium. The benefits of kale don't stop there. Researchers have discovered that kale promotes lung health, boosts the immune system and protects against rheumatoid arthritis. When you are searching for kale in the stores, look for batches that have firm, deeply colored leaves and strong stems. Avoid wilted leaves. For a healthy, hearty side dish, sauté kale in olive oil with fresh garlic and spritz with lemon juice. You can also top pizza with kale or add it to a pot of vegetable soup.