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 improvements
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.
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 A||10,302 IU|
|Omega-3 fatty acids||121mg|
|Omega-6 fatty acids||92.4mg|