Nutritional value and benefits of kale

In recent years, kale, which originated in the south, has been sold all over the country and has become a regular on people's tables. However, most people only regard kale as an ordinary dish and have no idea of ​​its nutritional value, nor do they realize the importance of eating kale. I will give a special introduction to the nutritional value of kale later, and I suggest that friends who like to eat kale can take a closer look.

Nutritional value of kale

1. Kale is high in vitamins

Chinese kale is a green vegetable with particularly high nutritional value, especially vitamin content, among which vitamin C content is the best, which is the highest content among all green vegetables. People usually eat Chinese kale to meet the body's needs for vitamin C, which is very beneficial for preventing diseases and nourishing the skin.

2. High in kale glycosides

In addition to water, vitamins and minerals, kale also contains a certain amount of glycosides. After entering the human body, this substance will be rapidly converted into a component called sulfur. This component increases cell activity and reduces the damage of viruses to cells, thereby inhibiting the formation of cancer cells. Therefore, eating kale regularly can play a good anti-cancer and cancer prevention role.

3. Kale is high in dietary fiber

Chinese kale is also high in dietary fiber. After entering the body, it can absorb toxins in the body and excrete them. At the same time, it can inhibit the accumulation of fat in the body and has a very good inhibitory effect on the production of cholesterol. Eating more of it on a regular basis can significantly reduce the incidence of cardiovascular and cerebrovascular diseases such as hypertension and hyperlipidemia.