Kale has antioxidant power; it contains powerful phytochemicals like cancer-fighting indoles which have been found to prevent breast, cervical, and colon cancer (Bowden, 2007, p.46).

It contains sulforaphane, which help boost the body’s detoxification enzymes and may also help fight cancer (Bowden, 2007, p.46).

Kale contains seven times the beta-carotene of broccoli and ten times as much eye-protecting carotenoids, lutein and zeaxanthin (Bowden, 2007, p.46).

Kale is rich in vitamin K which is important for building strong bones (Bowden, 2007, p.60).

Kale can be used in salads or lightly tossed in olive oil (Bowden, 2007, p.47).

Kale has been tested to have the highest ORAC values among the vegetables (Bowden, 2007, p.46).

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