Excellent source: Vitamins K, C, and A, manganese, and copper.
Very good source: Vitamins B2, B6, and E, fiber, calcium, and potassium.
Good source: Iron, magnesium, vitamins B1 and B3, omega-3 fats, phosphorus, protein, and folate.
Key phytonutrients and antioxidants: Vitamin C, beta-carotene, lutein, sulforaphane, indole-3-carbinol, glucosinolates, and he flavonoids quercetin and kaempferol.
Benefits: These nutrients provide support for bone, cardiovascular, skin, and vision health, as well as healthy immune and metabolic function, and reduce the risk of cardiovascular disease. The nutrients in kale are being studied to determine their ability to reduce the risk and progression of certain diseases including macular degeneration, glaucoma, osteoporosis, and certain types of cancer.
Background: Green kale is a dark, leafy green member of the cruciferous vegetable family. It is available year round in the US. We use green (curly) kale in our juices.