Don’t Like Kale? Eat Any Other Leafy Green
Calcium, fiber, iron, phosphorus, potassium, vitamin A, vitamin B6, vitamin C and vitamin K -- you can get all of kale’s powerhouse nutrients from pretty much any other green, says Vandana Sheth, RDN, a spokesperson for the Academy of Nutrition and Dietetics. Some options: spinach, collard greens, broccoli, dandelion greens, bok choy, beet greens, turnip greens, mustard greens and Swiss chard. According to the U.S. Department of Agriculture, eating two to three servings of leafy greens per week can even lower the risk of stomach, breast and skin cancer. And have you tried baby kale? It’s more tender than regular kale, and some people prefer its flavor, says Lori Zanini, RD, a nutritionist with HealthCare Partners Medical Group in Southern California.
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