Eating kale regularly can bring a range of benefits to your body, from boosting your immune system to improving digestion. Learn how this nutrient-packed green supports your overall health and why ...

Cooking some vegetables can reduce their vitamin and antioxidant content. Garlic, broccoli, beets, kale and peppers are healthier raw than cooked. If you can’t eat them raw, steaming is usually the ...

Stephanie Mitchell Urich, MS, RDN, LD, registered dietitian and clinical instructor at the School of Health Sciences at Missouri State University Samantha Coogan, MS, RDN, LD, FAND, registered ...

Store leafy greens in the refrigerator (40°F or below) in a clean container lined with dry paper towels to help absorb any moisture already present, recommends Detwiler. If the paper towels become ...

Vitamin K is a fat-soluble vitamin needed for blood clotting and bone health. Foods with more vitamin K than kale include dark, leafy greens, broccoli, and Brussels sprouts.