Description
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin. Kale contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.
Kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. It is also a good source of carotenoids.
Supplier: Fordsdale Organic Farm
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