Collard greens contain a large number of nutrients:
1. Collard greens are a class of vegetables that strengthen the body. Kale is a large family, it has numerous sisters, is a class of the most common vegetables. The members of kale are: crepe leaf kale, cabbage, bulb kale and inflorescence kale, such as cauliflower. They all have a strengthening effect on the body and can enhance one's vitality when consumed on a regular basis.
2, maintenance of health and enhance the function of the immune system. 200 grams of kale contains twice the amount of vitamin C than a citrus. In addition, this vegetable is able to provide the body with a certain amount of antioxidants with important roles: vitamin E and vitamin A predecessor substances (β-carotene), these antioxidant components can protect the body from free radical damage, and can contribute to the renewal of cells.
3, treatment of skin diseases. Kale is rich in sulfur, the main role of this element is to kill insects and itching, for a variety of itchy skin, eczema and other disorders have a certain effect, and therefore often eat this kind of vegetables for the maintenance of skin health is very useful.
4, prevention and treatment of tumors. Finnish researchers found: in eating cabbage at the same time, and then drink a cup of yogurt, can prevent the occurrence of tumors. Because the cabbage in a certain chemical composition, after fermentation on tumor cells have an inhibitory effect. Cabbage's sisters such as cauliflower and Brussels sprouts also contain this chemical.
5, kale vegetables contain tryptophan, a protein component, this chemical can calm the nerves and promote the production of happy hormone-like substances - 5 hydroxytryptamine. In addition, kale vegetables also contain the trace element selenium, this element also has the role of improving human mood.
6, supplemental fiber. Anyone who eats kale vegetables regularly can easily meet the body's demand for fiber. This type of vegetable contains a large amount of fiber, can enhance gastrointestinal function, promote intestinal peristalsis, as well as reduce cholesterol levels. In addition, regular consumption of kale vegetables is also able to combat allergies, so people with skin allergies would do well to consider kale as a reserved dish.
7, a source of minerals and trace elements. Kale is rich in minerals and trace elements, including potassium can regulate the body's water content, the body's toxic substances and metabolic wastes out of the body, and can metabolize the tissue gap excess water. It contains a large number of magnesium, not only can brain boosting and refreshing, but also can improve the physical and energy; which the iron element, can improve the oxygen content in the blood, help the body to the fat burning, and thus for the weight loss is very beneficial.
8, anti-inflammatory pain. Kale vegetables, like drugs, can reduce joint pain symptoms, but also to combat colds caused by sore throat. Therefore, arthritis patients are best to eat this kind of vegetables, and in order to prevent colds caused by inflammation of the throat, in the winter and spring cold season, should also often eat kale.
9, cooking with olive oil. Collard greens contain almost no fat, so in cooking application of olive oil. This is because with the help of this unsaturated fat, kale contains a variety of fat-soluble vitamins that can be absorbed and utilized by the body to create a strong body.
10, slim body. Many of the world's famous models like to eat kale, because they know it is good for slimming and weight loss. One of the reasons is that every 100 grams of kale contains only 25 calories and is low in sugar. Therefore kale stabilizes blood sugar levels and you don't feel much hunger after eating this vegetable, which leads to dietary weight loss. Kale is sweet and flat in nature, with the benefit of the spleen and stomach, relieve the pain effect, can treat the epigastric account qi pain
, drowsiness, epigastric constriction pain and other diseases. It is rich in vitamins, sugar and other ingredients, including vitamin A, and contains a small amount of K1, U, chlorine, iodine and other ingredients, especially K1 and U is an anti-ulcer factor, so often consume kale on minor ulcers or duodenal ulcers, have a relief effect, suitable for long-term consumption of any body. In addition contains some sulfide chemicals, is a special component of cruciferous vegetables, has a cancer prevention role, which in turn to kale and carrot Portuguese, cauliflower is the most famous, and is known as the cancer prevention of the Three Musketeers.
Kale - natural stomach vegetables kale is flat, sweet, non-toxic, into the stomach, kidney two. Kale is one of the best vegetables recommended by the World Health Organization, and is also known as a natural "stomach vegetables". It contains vitamin K1 and vitamin U, which not only can resist stomach ulcers, protect and repair the gastric mucous membrane tissue, but also can keep the stomach cells active and vigorous, reducing the chances of lesions.
Kale is good for hormone secretion and helps breast development.
A cup of Brussels sprouts contains fiber can be as high as 7.5 grams. Five grams, is one of the best vegetable sources of fiber.
A variety of kale is a good source of potassium. Kale is also very rich in vitamin A, calcium and phosphorus.
Kale is most effective when eaten raw or grated fresh (200 to 300 C.C.) and taken on an empty stomach two to three times a day. However, cabbage than cabbage contains more crude fiber and rough, so hard, poor digestion should not be used more.
Collard greens contain vitamin K, vitamin K in the maintenance of bone density plays an important role in older women, if you take the right amount of vitamin K, bones will be more dense, the chance of fracture is also less. That's why elderly women should eat more kale.
Retinal macular degeneration is the main cause of blindness in people over 65. If you increase the intake of lutein in your diet, you can help prevent this disease. Kale and spinach contain lutein. Lutein acts as an antioxidant and is effective in preventing retinal macular degeneration. Regular consumption of these two vegetables can also reduce the incidence of cataracts by 40%.