Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory.
Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood.
Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties.
The kale is:
Low in Saturated Fat, Cholesterol and Sodium
High in Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper, Manganese, Dietary Fibre, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus.
The nutritional value of kale makes it ideal for:
Maintaining optimum health
It's OK to include a small amount of kale in your diet if you're interested in: