It is closely related to cruciferous vegetables such as cabbage, broccoli, cauliflower, collard greens, and Brussels sprouts.
There are numerous varieties of kale. The foliage can be either green or purple and have a smooth or wavy appearance.
Vitamin C is an essential water-soluble antioxidant that performs numerous vital functions in the cells of the body.
Kale contains approximately three times as much vitamin C as spinach and collard greens.
Similar to other verdant greens, kale is loaded with antioxidants.
These include beta-carotene, vitamin C, flavonoids, and polyphenols (2Reliable Source).
Cholesterol serves numerous vital functions within the body.
Certain compounds in kale can bond bile acids in the digestive tract, preventing their reabsorption.
It plays a crucial role in blood coagulation by "activating" specific proteins and granting them the ability to bind calcium (17Trustworthy Sources).
The well-known anticoagulant Warfarin works by inhibiting this vitamin's function (18Reliable Sources).
Actually, kale is laden with compounds that are believed to have anti-cancer properties.
It also contains indole-3-carbinol, another substance believed to aid in cancer prevention (23Reliable Sources).