Kale, along with other dark leafy vegetables such as dandelion and mustard are a uniquely nourishing power herbs packing with more nutrients per unit calorie than any other food. Kale is extremely high in vitamin K, A and C, copper and manganese. It has a sufficient amount of vitamin B6, potassium, calcium, thiamine, riboflavin, niacin, folic acid, pantothenic acid, iron, magnesium, phosphorus, zinc and selenium. What is surprising is that a cup of chopped kale has 121 mg of omega-3 fatty acids, and 92 mg Omega-6 fatty acids.
Kale is a powerful antioxidant, containing B-carotene, zeaxanthin and lutein. Lutein and zeaxanthin, found in leafy vegetables, such as spinach, cabbage and swiss chard are literally vitamins for your eyes. So, what all these vitamins, minerals and antioxidants to your body means. Eating Kale as a regular part of your body, reduces the risk of stroke, cancer and protects against coronary heart disease, to name a few.
Wash the kale thoroughly and remove its thick stem. As any raw foodist can tell you vegetables, including kale are best when eaten raw. After cooking, some of it to reduce its nutrients and enzymes. You can make a salad of raw, diced it small, so it is easy to eat, and then add the cream sauce or chopped almonds and some fresh apples.
Juicing tasty salad is a great way to take its nutritional benefits. A little goes a long way. You can make combo juice of Kale, carrots, cucumbers and celery. Add the apple, if you want a little sweet in juice. Leave the stem as you want to juice everything easier and make Kale juice in a juicer with celery or cucumber or any other fruit / vegetables with high water content.