Have you ever heard of a food called the Couve? It looks like cabbage and its leaves look like Swiss chard, but it’s neither.
The couve is a widely consumed vegetable in Brazil, but its presence in the rest of Latin America is almost nil, although its benefits are immense.
Nutritionist Talitta Maciel, a member of the Brazilian Food Reeducation Space, says that, like almost all green vegetables, couve provides vitamin E, antioxidants, and free radical scavengers that are important for brain health.
The most specific benefits of the couve focus on the brain and the detoxification of the organism.
Brain health is one of the many things we need to take care of about ourselves that we sometimes forget, and that’s what the couve is for. According to a study conducted by Rush University in the United States, a single serving of green leaves a day is enough to begin to rejuvenate the brain.
This was verified when the brains of beginners who ate green leaves were pointed to, who obtained a brain 11 years younger than those who avoided it.
The rest of the body is benefited by the couve through its cleansing and detoxification system. In Brazil it is essential when it comes to dieting since the couve favors the feeling of satiety, which leads us to moderate our intake. As for the intestine, the couve attacks and completely eliminates fats from the body, promoting detoxification.
Vitamins E, K and C, minerals such as calcium, magnesium and phosphorus are present in Couve, as well as in cauliflower and cabbage, making these vegetables a very important weapon when it comes to preventing diseases such as cancer.
If you’re looking for a new diet, you already have a good reason to try couve. If you do not have the opportunity to obtain it, you can opt for its closest relatives such as wild cabbage or cabbage.