Kale

What is kale? About the ingredient kale. Including 100 recipes with kale, nutrition data, and where to find it.

Contents

1. About
2. Nutrition facts
3. Where found
4. Food group
5. Weights & measures
6. Recipes88
7. References
8. Related

About

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. 

Nutrition Value

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.

Recipes using kale

There are 88 recipes that contain this ingredient.

All 88 recipes

Created: March 4, 1999 Last updated: over 4 years ago