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Eating Kales Lowers the Risk of Heart Disease

Kales is one of the most widely consumed vegetables in Africa and other parts of the world. This delicious vegetable belongs to the same family with cabbage and spinach. It’s is known for its green and purple color.

Eating Kales gives your body a source of vitamins A, C and K. It is also a source of minerals such as calcium, magnesium and potassium. Kales are also rich in protein and dietary fiber. All these nutrients are essential in the body.

Other than reducing the risk of heart disease and stroke, Kales are also good in cancer prevention. For instance, the vitamin C found in Kales helps in preventing inflammation and protects the DNA cells from being damaged. In essence, this ensures that the immune system of the body is strengthened.

So you need to consume more kales in your diet so that you gain from its benefits. Kales is cheap and can be found in any grocery store near you.

Content created and supplied by: Dondosheryl (via Opera News )

Africa C K. Kales

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