[2myladyblue]

Ounce for ounce, kale has more of the vitamins A, C and K than spinach (though spinach exceeds kale in folate). The leaves also have higher levels of lutein and zeaxanthin than spinach, two antioxidant carotenoids that play important roles in protecting our eyes from cataracts and age-related macular degeneration. Plus, Harvard scientists have found that for every extra daily serving of vitamin C-rich fruit and vegetables, there was a six percent reduction in risk of heart disease—but for every incremental serving of dark-green leafy vegetables, there was a 23 percent reduction in risk.

Prep tip
Some may find raw kale too bitter to include in salads. Instead, gently sauté it with sesame oil, garlic and a splash of lemon juice or balsamic vinegar for three to four minutes, and serve as a warm side dish.


~LadyBlue