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Bookmark or Share- Kale: 7 Benefits, Nutrition, and Who Should Avoid ItKale is an extremely nutrient-dense, leafy green vegetable packed with a variety of vitamins, minerals, and plant-based compounds. Eating kale and other vegetables regularly is advantageous and supports a healthy eating plan.
- Kale: Discover Superfood Secrets - Mayo Clinic Health SystemKale is a member of the cruciferous vegetable family, along with cauliflower, Brussels sprouts, cabbage, broccoli, collard greens, kohlrabi, rutabaga, turnips and bok choy. These vegetables offer health benefits, including supporting the immune system, regulating blood pressure and potentially reducing the risk of various types of cancer.
- 10 Health Benefits of Eating Kale (& When to Avoid It)Here are 10 health benefits of kale. 1. Boosts heart health. Kale can help protect against heart disease. It contains antioxidants that help your body fight free radicals that damage cells and genetic material. In addition, its magnesium and potassium content helps keep the blood pressure level normal. (1)
- 9 Health Benefits of KaleKale is a nutritious food rich in antioxidants, vitamin C, vitamin K, and beta-carotene. It also contains nutrients that can support eye health, weight management, heart health, and more.
- Kale - WikipediaKale (/ keɪl /), also called leaf cabbage, belongs to a group of cabbage (Brassica oleracea) cultivars primarily grown for their edible leaves; it has also been used as an ornamental plant. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage). [citation needed] .
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