When thinking about the health benefits of kale, we can see initially that this food is a form of cabbage which can be green or purple where the leaves in the center do not make a head. In fact, it is said to be closer in relation to wild cabbage rather than mostly other domesticated forms. Kale can be used in various different ways. These can include for example in the Netherlands being used in a winter dish. Moreover, for example in the country of Ireland, it is used to make the traditional colcannon. In countries like China, Taiwan and Vietnam, it is often stir-fried and used with beef. As regards the different type of kale that can be found, these include types such as plain leaved kale and Tuscan kale. One interesting feature of kale is that it can grow a lot into winter.

Looking at the specific nutrients of this food in regard to the health benefits of kale, we can see that it is reported to be very high in beta carotene, as well as Vitamin K and C, furthermore lutein, additionally zeaxanthin and moreover it is said to be a reasonable resource of calcium. Similar to foods such as broccoli and different brassicas, this vegetable is said to contain sulforaphane which is especially so when either chopped or otherwise minced and this chemical is said to have strong anti-cancer properties. It is reported that boiling of the vegetable can decrease the amount of sulforaphane – however, it is also said that by steaming or microwaving and also stir frying, these actions may not have a large result. It is stated that similar to other brassica foods, kale is a source of indole-3-carbinol. This is said to be a chemical that can assist DNA repair for cells and that may also assist in the blocking of cancer cells. Moreover, kale is said to provide a useful amount of carotenoids. Additionally, it is said that in Japan kale juice is used as a popular dietary supplement.

(http://en.wikipedia.org/wiki/Kale)

When considering the health benefits of artichokes, we can see that this food’s edible portion is said to be the flesh lower areas and also the base which is called the “heart”. It is also said that the immature florets in the middle of its bud is known as the “choke” or also “beard” – these are said to be inedible in older and larger flowers. The methods of eating artichokes for processing the food can include boiling or steaming. Looking at the nutritional content of this food, for 128 g which would reportedly equate to 1 medium artichoke, we are informed that it would give 60 calories, fat at 0.19 grammes, carbohydrates at 13.45 grammes, fiber at 6.9 grammes and finally protein at 4.19 grammes.

It is reported that the antioxidant capability of artichoke flower heads gives one of the largest amounts for vegetables. It is said that cynarin which is an active chemical that is constituted in Cynara has a result that can cause an increase in bile flow. It is further reported that the most of cynarin that is present in artichokes is positioned in the leaves’ pulp. However, it is also said that leaves that are dried and stems can also possess it. It is said that it provides inhibition to taste receptors thus causing water and also different foods and drinks to seem sweet in taste.

Looking furthermore at the health benefits of artichokes, it is claimed that this vegetable which is diuretic has nutritional benefit due to its aid in digesting and also it is said to strengthen liver and also gall bladder function. It is also reported to raise the ratio of HDL/LDL. This is said to reduce cholesterol amounts and this in turn is asserted to lower the danger of arteriosclerosis and also having coronary heart disease. Moreover, it is said that aqueous extracts of leaves of artichokes can lower cholesterol by having an inhibiting effect as regards inhibiting HMG-CoA reductase  and also that it can have a hypolipidemic effect thus having the influence of reducing blood cholesterol. This vegetable is said to have the two bioactive agents that are known as firstly apigenin and secondly luteolin. It is reported that C. scolymusalso can have a bifidogenic influence for helpful gut bacteria. It has also been asserted that the leaf extract of artichokes has been useful for those patients having functional dyspepsia and that it may also help to ameliorate the symptoms as regards IBS.

(reference: http://en.wikipedia.org/wiki/Globe_artichoke )