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KALE - GREEN CURLY (ORGANIC) - LOCAL
Health benefits of Kale (borecole)
Kale is a very versatile and nutritious green leafy vegetable. This leafy vegetable is popular since ancient Greek and Roman times, cultivated for its low fat, no cholesterol but health benefiting antioxidant rich greens.
Kale, like other members of the Brassica family, contains health-promoting phytochemicals, sulforaphane, and indole-3-carbinol to protect against prostate and colon cancers.
Di-indolyl-methane (DIM), a metabolite of indole-3-carbinol is an effective immune modulator, antibacterial and antiviral agent through its action of potentiating "Interferon-Gamma" receptors.
Borecole is a very rich source of ß-carotene, lutein, and zeaxanthin. These flavonoids have potent antioxidant and anti-cancer activities. β -carotene converts to vitamin-A in the human body.
Zeaxanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it thought to provide antioxidant and protective light-filtering functions. Thus, it helps prevent retinal detachment and offer protection against "age-related macular degeneration related macular degeneration disease" (ARMD) in the older adults.
It is very rich in vitamin-A. 100 grams of fresh leaves carry 9,990 IU of this vitamin, providing 333% of RDA. Vitamin A is essential for maintaining healthy mucosa, skin and vision. Foods rich in this vitamin are known to offer protection against lung and oral cavity cancers.
It is one of the excellent vegetable sources for vitamin-K; 100 g provides about 587% of recommended intake. Vitamin-K has a potential role in bone health through promoting osteoblastic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has an established role in the treatment of patients who have Alzheimer's disease.
100 g of fresh leaves contain 120 mg or 200% of daily recommended levels of vitamin-C. Scottish curly leaf variety has even more of this vitamin (130 mg/100g). Vitamin-C is a powerful antioxidant, which helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
This leafy vegetable is notably good in many B-complex groups of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc, which are essential for metabolism in the body.
It is also a rich source of minerals like copper, calcium, sodium, potassium, iron, manganese, and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron required for cellular oxidation and red blood cell formation.
Nutrients in kale offer protection from vitamin-A deficiency, osteoporosis, iron-deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers.