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Kale belongs to a group of cabbage cultivars grown for their edible leaves, although some are used as ornamentals. It is frequently called the queen of greens and a nutritional powerhouse. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage). Kales are considered to be closer to wild cabbage than most of the many domesticated forms of Brassica oleracea. It is a rich source (20% or more of the DV) of vitamin A, vitamin C, vitamin B6, folate, and manganese. Also Kale is a good source (10–19% DV) of thiamin, riboflavin, pantothenic acid, vitamin E and several dietary minerals, including iron, calcium, magnesium, potassium, and phosphorus.
Benefits
Protect and Detoxify the Liver Kale is rich in quercetin and kaempferol, two flavonoids with confirmed hepatoprotective action. For their outstanding antioxidative and anti-inflammatory action, these two phytochemicals can prevent liver damage and detoxify the organ from heavy metals.
Excellent for Heart Health According to an old study from 2007, kale is extremely effective in binding bile acids in the guts. This explains why another study reported that taking 150 ml of raw kale juice daily for 12 weeks can seriously improve blood cholesterol levels.
Promote Skin and Hair health 100of raw kale contains about 241 RAE of vitamin A (27% DV). This nutrient regulates the growth and regeneration of all the cells in the body and is especially important for skin health. Vitamin C, another nutrient that’s abundant in kale, controls the production of collagen in the skin and reduces free radical damage due to UV radiation. Additionally, vitamin C promotes skin hydration and enhances wound healing.
Make Your Bones Stronger Kale is a fabulous source of calcium (254 mg per 100 g, 19.5% DV), phosphorus (55 mg per 100 g, 7.9% DV), and magnesium (33 mg per 100 g, 7.9% DV). All of these minerals are essential for bone health, along with vitamins D and K.
