Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards and brussels sprouts and brocolli.
Curly kale has ruffled leaves and a fibrous stalk and is usually deep green in color. It has a lively pungent flavor with delicious bitter peppery qualities.
Kale, being a member of the Brassica family, contain sulphur-containing phytonutrients which are said to be cancer fighting. These phytonutrients also act as antioxidants to disarm free radicals. Kale is a great source of beta-carotene which is converted to Vitamin A in the body. Both of these nutrients are important vision nutrients. Vitamin A also promotes lung health especially in cigarette smokers. Researches have found that a certain carcinogen in cigarette smoke induces Vitamin A deficiency.
Vitamin C is found in abundance in Kale. This particular nutrient is an immune booster, antioxidant and supports collagen (the main protein in the body that holds our organs together.)
It is interesting to note that Kale is a good source of calcium. So for those who are dairy intolerant, Kale is a great substitute along with others such as almonds, brocolli.
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