We’ve long known that our domestic kale is a true superfood that not only tastes delicious in a hearty version with meat, but can also be used in a variety of ways in the kitchen – whether in a casserole or a smoothie. The popular cabbage is also full of important vitamins and minerals such as B vitamins, vitamin E, calcium, potassium, magnesium and iron.
Particularly noteworthy is its high vitamin C content – complete 120 milligrams per 100 grams Stuck in the cruciferous plant, which is why consumption is a special booster for our immune system. This effect is also supported by the other antioxidants and omega-3 fatty acids present, which have an anti-inflammatory effect, among other things. Because of its fiber content, eating cabbage also contributes to healthy digestion and has a regulating effect on our cholesterol levels.
The intense aroma of the vegetable is due to the so-called mustard oil glycosides, that is, the sulfur compounds it contains. In the body, it is crushed into mustard oils, which studies have shown can help fight cancer. All good reasons to eat more kale!
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