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One Major Effect of Eating Kale, Says Science

Here's yet another reason to eat more of the leafy green.

The truth is, there are over a dozen reasons why you should eat more kale. If you don't like the taste, it can be really hard to get down. This is especially the case for supertasters, aka those who taste certain flavors and foods more strongly than others. Supertasters have more taste buds and receptors and therefore, have increased sensitivity to bitter flavors such as kale, coffee, and dark chocolate.

However, if you chop up kale and put it in a smoothie with frozen dark cherries, blueberries, slices of banana, a scoop or two of plant-based protein powder, oat milk, and a dash of cinnamon, you'll hardly be able to taste it. Among the myriad benefits of eating kale include the fact that it's rich in vitamin K which is essential for blood clotting and antioxidants that help combat damage done to cells by free radicals. Not to mention, the leafy green may even lower your risk of heart disease by helping to reduce cholesterol levels.

Another reason to eat kale? It's a tremendous source of vitamin C! Aside from helping your body combat the common cold, the vitamin also plays a key role in collagen synthesis, which is the most plentiful protein in your body. Collagen is especially important for your joints and also promotes skin elasticity.

So, just how much vitamin C does kale contain? One cup of chopped, raw kale boasts about 87 milligrams of vitamin C, which is about the same amount you'd find in one cup of oranges, per the USDA National Nutrient Database. Other foods that are packed in vitamin C include strawberries, sweet yellow peppers, and papayas, just to name a few.

Think you'll add more kale to your diet to up your vitamin C game? If you need inspiration, be sure to check out 15+ Best Healthy Kale Recipes for Weight Loss.

Cheyenne Buckingham
Cheyenne Buckingham is the former news editor of Eat This, Not That! Read more about Cheyenne
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