Kale or leaf cabbage are certain cultivars of cabbage (Brassica oleracea) grown for their edible leaves. A kale plant has green or purple leaves and the central leaves do not form a head (as with headed cabbages). Kales are considered to be closer to wild cabbage than most domesticated forms of Brassica oleracea
Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.” A single cup of raw kale (about 67 grams or 2.4 ounces) contains the following:
Vitamin A: 206% of the RDA (from beta-carotene).
Vitamin K: 684% of the RDA.
Vitamin C: 134% of the RDA.
Vitamin B6: 9% of the RDA.
Manganese: 26% of the RDA.
Calcium: 9% of the RDA.
Copper: 10% of the RDA.
Potassium: 9% of the RDA.
Magnesium: 6% of the RDA.
Then it contains 3% or more of the RDA for Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Iron and Phosphorus.
Kale Is Loaded With Powerful Antioxidants Like Quercetin and Kaempferol