Nutritional value of Kale

Kale nutritional benefit

Kale is part of the Brassica family (Brassica oleracea acephala), the cabbage family to make it easier for everyone).  Kake and collards are essentially the same vegetables only kale has leaves with curly edges and is less tolerant to heat. Greens such as mustard greens, turnip greens, watercress have the same benefit of kale. Kale is thought to come from Asia Minor and be brought to Europe in the 600 B.C. Curly kale was a significant crop in ancient Rome.

Kale is one of the most highly nutritional vegetables. It has a high source of carotenes, vitamin C, B6, Manganese. In one cup of kale it supplies about 70% of vitamin C of the RDA recommendation. It is an excellent source of fiber and minerals such as copper, iron and calcium and the vitamins B1, B2 and E. Kale like all the other cabbage family have also some of the anti-cancer properties, it is high in chlorophyll, carotenes, especially beta-carotenes, lutein and zeaxanthin. You can juices the kale, eat it raw or cooked. See recipe tried by Bonny (vegan and vegetarian recipe) in the recipe page.

Information taken from the book Healing Food by M. Murray and J. Pizzorno with L. Pizzorno (2005).

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