4. Antioxidant
Kale is rich in antioxidants — molecules that sacrifice one of their electrons to the free radicals that roam your body. This action neutralizes the free radicals to ensure that they don’t steal an electron from one of your cells. When you have enough antioxidants in your body, you’ll be able to stop nearly all of the free radicals to ensure that they don’t damage your cells.
Antioxidants like flavonoids and carotenoids can also protect you from different types of cancer. Bear in mind that the antioxidants in kale are sensitive to heat so eating kale raw is the best way to get all of them in your system. Steaming or cooking the kale could kill off a large portion of the antioxidants that could have otherwise protected your body from free radicals and cancer.
You might be able to get away with adding kale to your soup provided you let it cool down to a warm temperature before adding the kale in.