Brassica oleracea of the Acephala Group or borecole as Kale is commonly called, is considered to be a form of wild cabbage with predominately green leaves in which the central leaves do not form a head.

Nutritional Analysis :

The list of nutrients contained in Kale consists of a host of vitamins, proteins and minerals. It consists of highest amount of Vitamin A, C and K followed by Vitamin B1, B2, B3, B6 and E. One mineral that Kale consists in high densities is Manganese. Other nutrients include copper, tryptophan, calcium, iron, magnesium, Omega 3 fatty acids, Omega 6 fatty acids, folate, phosphorous, zinc, selenium, sodium and amino acids.

Health Benefits :

Regular usage of Kale helps combat many diseases. These include cancers of the bladder, lung, colon, colorectal, prostrate, ovarian and the breasts. Kale helps cleanse the body and detoxify it, prevents cataract, protects eyes from sun damage, free radicals, inflammations, asthma, osteoarthritis, rheumatoid arthritis, heart attack, ear infections and stroke. Kale also helps lower the risk of cognitive decline to a great extent, improves memory and supports cardiovascular health.

Preparations :

Kale can be consumed raw as a salad, cooked as a vegetable, extracted into juice, oil or dried juice powder.

References :

redrussiankale.co.uk

WHFoods: Kale

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