 Kale
Brassica oleracea var. acephala |
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Other names |
Borecole, Scottish cabbage, Ornamental Cabbage |
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Kale, raw
Nutritional value per 100g
(3.5 oz) |
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Energy 30 kcal 120 kJ |
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Percentages are relative to US recommendations for adults based on the USDA Nutrient database
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Description |
Kale is a plant of the Cabbage family, Brassicaceae
(formerly Cruciferae or ‘Cruciferous’). Unlike its
more common cousins, cabbage, broccoli &
cauliflower, kale does not form an actual flower
head, but is known rather for its unique leaf. Still
true to its type though, Kale has that same unique
and pungent smell from its high sulphur content as
for the other brassicas. |
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Part/s used |
Leaf |
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Nutrients |
High in potassium, magnesium, vitamins A, C & K.
Good source of iron & calcium. In sprout form it has
even higher levels of essential nutrients and is an
extremely valuable source of digestive enzymes. |
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Phytochemicals |
Beta-carotene, lutein, glucosinolates, (such as
sulforaphane) |
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Medicinal properties |
Kale, like the other brassicas is known to be
high in antioxidant and anti-cancer compounds. It
has also been found to be anti-inflammatory. |
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Other facts |
Kale is the hardiest cultivar of the brassicas,
known to be one of the only green leaf vegetables to
be able to survive the cold winters of Europe. In
fact, it is said that freezing actually enhances the
sweetness and the flavour of Kale. During the Middle
Ages it was one of the most well known vegetables.
Kale is easily grown and throughout world history
its planting has been encouraged in times of famine
and food shortages. Kale’s recorded history dates
back to 400 BC Greece. |
