What is kale? About the ingredient kale. Including 100 recipes with kale, nutrition data, and where to find it.
Kale or "borecole" is a form of cabbage, green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.
Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory.
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.
Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties. Boiling reduces the level of the anti-cancer compounds, however, steaming, microwaving, and stir frying does not result in significant loss.
Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids.
Kale is usually found in the produce section or aisle of the grocery store or supermarket.
Kale is a member of the Vegetables and Vegetable Products USDA nutritional food group.
|1 cup, chopped||67|
|British (UK) term:||Kale|
|en français:||chou frisé|
|en español:||col rizada|
There are 100 recipes that contain this ingredient.
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