Kale Nutritional Benefits for Cancer

Kale plants are identical to broccoli, cabbage, Brussels sprouts and it looks like collard greens in both appearance and growth. Kale belongs to the family of Cabbages, botanically known as Brassica. Kale is leafy green vegetable that is grown and cultivated commercially in the countries of USA, Japan and Europe for its immense health and nutritional benefits. Kale plants are well grown in cold climate conditions and its leaves are dark green in color and curly in shape and looks like rosette. Blue curled kale, Red Russian kale, Tuscan kale are some of the varieties of this plant.
Kale plant dark green leaves are edible and contain essential polyphenols, flavonoids, and antioxidants. Kale consists of very low fat and very low calorie content and this vegetable are very popular among Romans and Greeks since antiquated times. Now it gains popularity in Western Countries including USA for its anti cancer properties. Kale consists of vitamins like Vitamin A, Vitamin B complex constituents, Vitamin C, Vitamin K and potassium, sodium as electrolytes, and contains minerals like calcium, manganese, magnesium, copper, iron, zinc, selenium and phosphorous. Alpha carotene, lutein, zeaxanthin, beta carotene are also found in Kale. Besides this, it has carbohydrates, proteins, fats, dietary fiber and zero choelesterol.
Let us discuss here some of the Kale nutritional benefits for cancer and other health benefits that include; the presence of sulforaphane and indole-3-carbinol and sulforaphane in kale, inhibits growth of cancerous cells especially in colon and prostate, thereby it is very effective for the prevention of cancer. Di-indolyl-methane found in kale, acts against viral infections and bacterial infections. The presence of beta carotene, lutein and vitamin A in kale, improves vision and skin health while the presence of zeaxanthin improves vision and prevents macular degeneration.
The presence of calcium and Vitamin K prevents osteoporosis, prevents Alzheimer’s disease. Just one hundred grams of kale leaves contain as much as 130mg of Vitamin C, which is more than recommended dosage of Vitamin C per day, which eliminates free oxygen radicals, and strengthens immune system. Just one cup of kale leaves give more than the daily Recommended Dietary Allowance of Vitamin A, Vitamin K and Vitamin C. The presence of Sulphur, isothiocyanates, and glucosinolates in Kale, eliminate toxic substances from the body. Glucosinlaltes blocks carcinogens effectively and thus prevents the risk of gastric, colon, prostate, bladder and ovarian cancers.
As Kale leafy greens are rich in fiber content, it lowers LDL cholesterol along with the presence of antioxidants, it improves cardiovascular health, prevents plaque in arteries, prevents atherosclerosis, prevent heart stroke, and improves digestive function, prevents constipation, improves metabolism as well. The presence of traces of omega-3 fatty acids with Vitamin K, prevents inflammation of joints, provide relief from rheumatoid arthritis. As it is rich in fiber and improves metabolic activity, it helps for lowering blood glucose levels, and also helps for weight loss, as it is very low in fats and calories.
To conclude, taking into consideration nutritional benefits for cancer and other health benefits of Kale vegetables, it should be added to diet menu as and when it is available. However, it is necessary to have advice of Physicians in case of any health disorder for diagnosis and treatment. The above article is only for information and as such it should not be taken as alternative to diagnosis and treatment of ill health.