15. Kale
Kale is high in fiber, antioxidants, calcium, vitamins C and K, iron, and a variety of other minerals that can help avoid a variety of health issues. Antioxidants aid in the removal of undesirable poisons produced by natural processes and external stresses. These poisons are unstable molecules known as free radicals. When too many accumulate in the body, they might cause cell damage. This can lead to health issues such as inflammation and illness. Free radicals, for example, are thought to play a function in the development of cancer by some experts. The American Heart Association (AHA) recommends increasing potassium intake while decreasing sodium intake. According to the AHA, this can lower the risk of high blood pressure and cardiovascular disease. A cup of cooked kale offers 3.6 percent of an adult’s daily potassium needs. A Cochrane review published in 2016 discovered a relationship between fiber consumption and reduced blood lipid (fat) levels and blood pressure. People who consumed more fiber had reduced total cholesterol and low-density lipoprotein (LDL), or “bad” cholesterol levels.
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