Kale. The Queen of Greens

Kale is a leafy, green, cruciferous vegetable that is considered the top superfood, and a powerhouse vegetable. It is PACKED with nutrients that offer amazing amounts of health benefits. Kale is in the family of broccoli, cauliflower, cabbage, Brussels sprouts, etc.

Just one cup of raw kale provides 14% of your daily calcium, 200% of daily vitamin A, more than 600% of your daily vitamin K, it provides more iron per ounce than beef, AND has more Vitamin C than a whole orange!

Kale contains fiber, antioxidants, Vitamin C and K, iron, calcium, and a wide range of other nutrients that may help prevent health problems.

These various nutrients in Kale may help reduce the risk of inflammation, heart disease, diabetes, cancer, high blood pressure, and high cholesterol, all while supporting digestion, skin and hair, eye, and bone health.

Is there such a thing as eating too much kale?

The answer is yes, in certain circumstances.

Kale is easily one of the highest sources of Vitamin K.

Vitamin K is a fat soluble vitamin used by the body to help blood clot. If you are on blood thinners, eating too much foods with Vitamin K could interfere and change the way your blood thinners work. Your doctor will suggest to eat a limited amount of foods that contain high Vitamin K. Or, if you already eat a diet rich in Vitamin K, your doctor may suggest you continue eating the same amount each week.

When I had my blood clot, my hematologist advised me to limit or even completely eliminate leafy greens while I was on my blood thinning medication in order to prevent any complications.

There are so many ways to eat kale: raw, use it as the base of a salad, add it into your smoothies, make kale chips, add it to soups, and more! When cooking kale, it’s best to pair it with oil, or eat a fat with it. Fat helps the body absorb fat soluble vitamins in vegetables.

Have I convinced you to eat kale yet? I hope so!

Much love,


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