Do you know how much Iron is in Kale vs. Spinach? Both aren’t even from the same plant family, even though they are often used interchangeably in recipes for things like salads, smoothies, and soups. So, keep reading to find out.
Raw spinach contains oxalic acid or oxalate, a compound that binds to calcium and iron, making them harder for the intestines to absorb. When you cook or boil your spinach, the oxalate activity decreases making the iron easier to absorb to your body.
Kale can has a potential cholesterol-lowering effect as well. Over time, lowering your cholesterol can lead to a reduced risk of heart disease.
High in insoluble fiber, and low in carbs, spinach can help bulk up stool and may help prevent constipation.
- Oxalate is a compound that binds to calcium and iron in the intestines and prevents the absorption of it. - Goitrin. Kale might have goitrin in it, a compound that can potentially interfere with thyroid function by decreasing the uptake of iodine.
Both of these delicious vegetables are very good for you. Spinach is better if you are looking for a higher level of iron and fiber in your diet. Kale on the other hand, is a better option when looking for a food that has the added benefit of lowering cholesterol.