- Kale is full of fiber, vitamins A, C and K and has been considered a superfood.
- Some experts aren’t convinced by the kale hype and say kale is better
- READ MORE: Eating ONE serving of vegetables a day can rejuvenate the brain by four years
It’s the vegetable that has become the ultimate symbol of healthy living and a staple in green juices across the United States.
Now, some dietitians have suggested that kale, the leafy green vegetable that is technically a type of cabbage, outperforms another popular vegetable in the wellness world: spinach.
Although both have health benefits that “deserve a spot in your refrigerator,” kale is packed with vitamins A, K and C and, more importantly, packed with gut-boosting fiber, according to Stephanie McKercher, a dietitian. registered and recipe developer in Denver. Colorado, at GratefulGrazer.com.
“Kale is higher in fiber and contains more vitamin C than spinach,” McKercher told Fox News.
Kale has been praised as a “superfood” for its high fiber content, as well as its abundance of other nutrients, such as calcium, vitamin A, vitamin C, and vitamin K.
‘Vitamin C works as an antioxidant. Helps the immune system and helps with iron absorption.
Fiber is particularly crucial, given its role in reducing the risk of bowel cancer and heart disease. According to the American Nutrition Association, fewer than seven percent of Americans meet the government’s recommended intake of 30 grams per day.
But other experts have told DailyMail.com that, although kale has important benefits, it is not the healthiest leafy green vegetable out there. So what is it?
Collard greens, which have slightly tougher outer leaves than spinach and are generally cheaper, are the preferred leafy greens of Australian functional medicine expert Jabe Brown, who told DailyMail.com: ” Collard greens “They are very dense in fiber, with a higher fiber content.” content per calorie than most other leafy greens (8 per cup of boiled kale).
He adds that they are also a great source of potassium, which is crucial for regulating the heartbeat, helping muscles contract, and balancing the body’s sodium levels.
Dr. Carolyn Williams, registered dietitian, encourages people to eat any leafy green vegetables they like, as each vegetable has some benefits.
“This makes them an ideal choice,” he says, especially for anyone looking to increase their dietary fiber intake.
And then there’s calcium, the bone-strengthening nutrient often considered exclusive to dairy.
While one cup of raw spinach contains 30 milligrams of calcium and kale has 53 milligrams, one cup of kale has an impressive 286 mg of calcium.
Sprouts are also rich in vitamins A and C, vital for a healthy immune system, as well as iron to prevent anemia, when the blood cannot provide enough oxygen to the body’s tissues.
However, experts say adding leafy greens to your diet is a sure way to get much-needed fiber, prolong feelings of fullness to reduce snacking, and maintain healthy blood sugar levels.
Dr Carolyn Williams, registered dietician, told DailyMail.com: ‘ One green leaf will be slightly higher in some vitamins and minerals than another, but an alternative will be higher in different nutrients. So there’s no clear winner or anything like that.
‘And I think what’s really important is that people eat more green leafy vegetables.
Preparing leafy green vegetables in healthy fats such as extra virgin olives with a little salt and pepper is a great way to incorporate them into dinners and lunches.
Dr. Williams said she prefers spinach for its versatility, since many people when preparing kale prefer to massage it with oil first to soften it.
She said: ‘I tell people to eat something green and leafy. Eat what you want, what you will eat. Because the most important part is incorporating green leafy vegetables.