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The kale is famous as a vegetable and as an essential component of the "caldo verde" it`s a famous portuguese soup. What few know is that this cabbage has a nutritional profile that makes it one of the best foods on the market.
First of all, the kale has the great advantage of being produced throughout the year and in any climate.
In terms of its nutritional components, the kale contains twice the amount of calcium normally present in milk and vegetables. It is also present in it an amount of vitamin C comparable to the orange.
In addition, it contains half of a steak iron and vitamin A to a level similar to that of tomato or pepper. Its variety of carotenoids means it has sufficient lutein to help in the fight against cataracts, arteriosclerosis and chronic lung disease.
All this for only 26kcal per 100 grams. Of course, since cooking destroys much of the benefits associated with these nutrients the best thing to do is add the kale to the soup just at the end of cooking time.
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