A cup of cooked kale contains 1,100 percent more vitamin C than a cup of cooked spinach and as much absorbable calcium as two thirds of a cup of milk.
All dark leafy green vegetables are certainly not created equal!
While spinach has its own thumbs-up-worthy qualities, kale certainly goes above and beyond.
One of kale’s best nutritional offerings is its absorbable calcium.
While spinach contains a fair share of calcium, most of it is bound by oxalates, which prevent it from being absorbed by our bodies.
(FYI: the calcium in broccoli is even more absorbable than that in milk!)
Next time you’re at the store, I encourage you to pick up some kale. It is absolutely delicious when sauteed with garlic, olive oil, and red pepper flakes.
Alternatively, you can steam it along with other vegetables — I personally love to contrast it with the intense taste and color of butternut squash — and drizzle a healthy dressing over them.