This simple ingredient makes kale way healthier

 



Researchers at the University of Missouri have identified a simple (and tasty) way to help the body absorb more of kale's valuable nutrients: using oil-based dressings or sauces. With the right fat source, you can enjoy kale while actually getting more from it.

Oil Helps Release Kale's Hard-to-Access Nutrients

A study from Mizzou's College of Agriculture, Food and Natural Resources (CAFNR) found that it makes little difference whether kale is eaten raw or cooked. The key factor that improves nutrient absorption is pairing it with olive oil, mayonnaise or another oil-based dressing. The team is now looking into how nanotechnology-inspired dressings could be designed to boost this effect even further.

"Kale is a nutrient-rich vegetable that contains carotenoids, including lutein, α-carotene and β-carotene, which have beneficial effects on overall health," Ruojie (Vanessa) Zhang, assistant professor in the Division of Food, Nutrition and Exercise Sciences at CAFNR, said. "The problem is our bodies have a hard time absorbing these nutrients because they are fat-soluble rather than water-soluble."

Testing Whether Cooking or Special Sauces Improve Absorption

With this challenge in mind, the researchers examined whether cooking kale or using specially formulated dressings/sauces could make carotenoids easier for the body to access. These compounds, along with vitamins C and E and other bioactive plant chemicals in kale, have been associated with stronger immunity, improved vision and lower risk of diseases such as diabetes, heart disease and some cancers.


To test this, the team used a laboratory model that mimics human digestion. They evaluated kale prepared in different ways: raw, cooked, raw or cooked with dressing/sauce, and cooked directly in sauce.

#KaleBenefits #HealthyEating #SuperfoodBoost #NutritionTips #PlantBasedNutrition #CleanEating #FoodAsMedicine #GutHealth #AntioxidantRich #SimpleIngredients

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