Kale, fabulous in every way!

Kale is a variety of cabbage family whose characteristic is the enchinada or curly that has the leaves, of firm consistency, crisp and characteristic taste to the palate. On many occasions they may have seen them as the basis of a salad on some plate and perhaps they have wrongly despised it for that type of presentation, but today we will talk about its benefits.

Kale is very common in German winter dishes, where it is common to consume it in different preparations, and fortunately it is increasingly common to find it in the recipes we consume on this side of the world. This cabbage is found as a good source of:

• Calcium. Gram per gram, may contain more calcium than milk.
• Iron. In the same case as milk, calorie per calorie has more iron than beef.
• Vitamin C. It is an excellent source of this vitamin, and a cup of kale can contribute up to 90% of the vitamin C requirements per day.
• Vitamin A. A cup of kale may provide more than 150% of vitamin A requirements per day.
• Contains Potassium Vitamin K, B Complex Vitamins, Folic Acid, Lutein, Antioxidants, and Omega 3.

By including this natural product in the diet, you can get real benefits at sight, an improvement in skin smoothness and regeneration, can reduce the risk of coronary heart disease, can reduce the risk of cancer, its contributions In fiber can help weight control and reduction of cholesterol in the blood, and of course to the adequate fixation of calcium in the bones by their contributions of this mineral.

In the Omega Tree Club we use kale as part of our recipes, since we are sure that by including it we strengthen our menu with the best foods, of the best quality, and with the best contribution of benefits possible both for its natural properties, For an incomparable taste.

Club Omega Tree, Serious about nutrition.

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