Kale Research Paper

Spinach is an excellent supply of vitamins A, B2, C, E and K, folate, calcium, magnesium, manganese, phosphorus, zinc, selenium, copper, iron, protein and dietary fiber.

The dark leafy green vegetables like chard, kale and spinach are rich in antioxidants, minerals and fibre promoting healthier skin, hastening cell regeneration and improving the circulation. To reap the benefit, it is crucial to have 3 to 4 servings of leafy green vegetables

much. We can also see that many people are eating kale and related veggies on a daily basis, without any indication of harm. So anecdotal evidence shows us that you can probably continue eating kale just as you had before, without

Saturated fats and cholesterols is the major cause of heart disease. Over time they build up inside the blood vessels, which leads to strokes, heart attacks and other cardiovascular diseases. Plant-based diets that have bountiful sources of fiber, such as beans, carrots, and apples, which will help lower levels of cholesterols that could possibly build up over time. The soluble fiber found in vegetables can help clear the plaques out of the blood vessels perhaps adding years back on to our lives. According to the article, Seven Common Vegetable Health Benefits, “Fruits, nuts, whole grains, and vegetables have flavonoids that have some biological properties and other vegetarian health benefits that are responsible for reducing the risk of

Scientists are researching the effects of Wattle seeds, which seem to have a positive effect on diabetic patients.

Broccoli is the world’s healthiest vegetable for many reason but here is the most common one. Broccoli’s long green stem which is full of juicy, is full of cells that help with aging and also helps fight off cancer cells by making the immune system in one’s body as tough as dark gray rail road spikes.

Kale is loaded with Vitamins A, K, C and B6 and it contains the minerals manganese, calcium, copper, potassium and magnesium. It also contain a small amount of omega-3 fatty acids in the form of

Packed with Vitamin K, A, C, manganese and copper, research has also shown that kale excels when it comes to antioxidant nutrients, anti-inflammatory nutrients, and anti-cancer nutrients in the form of glucosinolates. With only 35 calories per 100g (which is a lot of kale, believe me), there’s no harm in jumping on the bandwagon for this impressive

– a B vitamin that prevents birth defects, heart disease, dementia and colon cancer (the third most common cause of cancer in women). Folate also prevents vision loss and protects skin and bones. Another compound, called lutein, which is found in green leafy vegetables, helps prevent macular degeneration, a leading cause of age-related vision loss. Lutein also can help prevent cataracts and it helps protect your skin from the damaging effects of sun exposure. It appears lutein protects the fats in the top layer of skin, preventing dehydration, roughness and possibly even wrinkles. Green leafy vegetables also are an excellent source of vitamin K, a nutrient essential for bone development.

If you could pick one veggie that would boost your immune system, while providing protection from cancer and supply high levels of vitamins and minerals to your body to slow down the aging process and give the highest protein value next to Spinach for vitality and strength, what would it be? Learn why Broccoli is the all-round winner in providing you with the highest nutritional value of any vegetable, and 3 tips you can use for picking fresh, high-quality Broccoli every time!

This green-skinned, fleshy fruits that have a distinct and subtle flavor. Avocados are commonly served in milkshakes, sandwiches and dips. It has numerous health-boosting nutrients, such fiber, potassium, B-vitamins, folic acid and vitamin E. They are also rich in monounsaturated fats, which supports the cardiovascular health by reducing inflammation and oxidative risk factors as well as blood fat levels. Avocados has also been found effective in cancer prevention because of its numerous anti-inflammatory and antioxidant nutrients. These nutrients also increases oxidative stress and shift the cells to a programmed cell death cycle or apoptosis, which lead to the decline on the number of cancer cells.

Phytonutrients are manufactured in pants where they are in turn utilized by humans to avoid various health issues. The production of these chemicals is often prevalent among plants such as vegetables and fruits. Phytonutrients may be classified into Terpenoids, Alkaloids and Phenolic depending on the chemical structure, phytonutrients are categories into different classes which include; Resveratrol, Epicatechin, Lycopene, and Lutein. Lycopene may be referred to as a bright red, fat-soluble phytonutrient that is often found in tomatoes and other fruits with red pigmentation. Lycopene is also fundamental to the growth and development of plants as it plays an essential role in the biosynthesis of various types of carotenoids. The chemical compound does this by interrupting any signals that are likely to prolong or promote the generation of cancerous tumors. Lycopene can limit or slow down the growth of prostate and breast cancer. This paper is aimed at highlighting the benefits of Lycopene to both plants as well as humans in general.

Production of the potato crop is certainly beneficial to society. It is the world’s fourth largest food crop, with about 32 kilograms per capita produced each year. Potatoes are quite nutritious naturally as they are low in saturated fat and are good sources of fiber, potassium and magnesium (Marr et al. 2014); however, they are not always used to make healthy products. There are many health benefits associated with potatoes, some of which include being a great source of vitamin B and C and Potassium, Magnesium and fiber. One medium potato contains about one quarter of the daily value of Potassium, vitamin C and vitamin B6 and around 15% of the daily value of fiber and magnesium (Marr et al. 2014). Due to the high level of potassium, potato consumption is also associated with lowering blood pressure (Sass 2017). In

Herbal medicines are prescribed widely because of its efficacy, fewer adverse effects and relatively low cost. The antidiabetic potential of numerous medicinal plants has been reported, the efficacy might be due to presence of various bioactive phytoconstituents includes, alkaloids, amino acids, carbohydrates, guanidine, glycopeptides, galactomannan gum, glycosides, hypoglycans, inorganic ions, peptidoglycan, polysaccharides, steroids and terpenoids because these active principles are capable of altering various metabolic cascades associated with diabetes, which results directly or indirectly attenuates blood glucose levels (Pranav et al., 2008).

* 1 cup shredded kale, added at the end of cooking and simmered just until tender