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Monday, February 4, 2013

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.

For details please

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