YAISHWARYAJ: Kale Nutritional Benefits for Cancer

Kale Nutritional Benefits for Cancer:

Kale plants are identical to broccoli, cabbage, Brussels sprouts and it looks like collard greens in both appearance and growth. Kale belongs to the family of Cabbages, botanically known as Brassica. Kale is leafy green vegetable that is grown and cultivated commercially in the countries of USA, Japan and Europe for its immense health and nutritional benefits. Kale plants are well grown in cold climate conditions and its leaves are dark green in color and curly in shape and looks like rosette. Blue curled kale, Red Russian kale, Tuscan kale are some of the varieties of this plant.

Kale plant dark green leaves are edible and contain essential polyphenols, flavonoids, and antioxidants. Kale consists of very low fat and very low calorie content and this vegetable are very popular among Romans and Greeks since antiquated times. Now it gains popularity in Western Countries including USA for its anti cancer properties. Kale consists of vitamins like Vitamin A, Vitamin B complex constituents, Vitamin C, Vitamin K and potassium, sodium as electrolytes, and contains minerals like calcium, manganese, magnesium, copper, iron, zinc, selenium and phosphorous. Alpha carotene, lutein, zeaxanthin, beta carotene are also found in Kale. Besides this, it has carbohydrates, proteins, fats, dietary fiber and zero choelesterol.

Let us discuss here some of the Kale nutritional benefits for cancer and other health benefits that include; the presence of sulforaphane and indole-3-carbinol and sulforaphane in kale, inhibits growth of cancerous cells especially in colon and prostate, thereby it is very effective for the prevention of cancer. Di-indolyl-methane found in kale, acts against viral infections and bacterial infections. The presence of beta carotene, lutein and vitamin A in kale, improves vision and skin health while the presence of zeaxanthin improves vision and prevents macular degeneration.

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