Kale

Other Names:

Brussel Sprouts

Benefits

  • Antioxidant
  • Antiulcer
  • Anticancer
  • Antiinflammatory

Kale


Brassica oleracea

Kale (Brassica oleracea) is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards, and Brussels sprouts that have gained recent widespread attention due to their health-promoting, sulfur-containing phytonutrients. It is reported to have over 45 different flavonoids, in addition to carotenoids and at least four glucosinolates. One of kale's key flavonoids includes kaempferol

Egg quality: When kale was provided to chickens in a research study conducted in 2012, they found that the addition of kale to the diet provided significantly higher lutein and B-carotene content. Egg production and quality of eggs (egg shell strength, egg mass and egg weight) also increased.

Antioxidant: Kale contains high levels of vitamins that can act as antioxidants, compounds that may protect against several degenerative diseases. Kale was found to have the highest levels of vitamins.

Nutritional value of 1 cup (67g) of chopped, raw kale
Vitamin A10,302 IU
Vitamin C80.4mg
Vitamin K547mcg
Folate19.4mcg
Calcium90.5mcg
Manganese0.5mg
Potassium299mg
Magnesium22.8mcg
Iron1.1mcg
Phosphorus37.5mg
Omega-3 fatty acids121mg
Omega-6 fatty acids92.4mg

References

Mountain Rose Herbs