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Kale (Brassica oleracea var. viridis L) is a cruciferous vegetable associated with production of detoxification enzymes, antioxidant properties, cardiovascular protection, and anti-carcinogenic activity. Kale is a staple vegetable in healthy diets that contains glucosinolates and a concentrated punch of essential nutrients. Eating kale and other leafy green vegetables improves your food quality score (FQS).
Read more about cruciferous vegetables as phytonutrient powerhouses.
Other materials in the Color of Food series include:
- Adopting Nutritional Practices
- Color of Food Overview
- Fruits and Vegetables
- Featured Crops: Nutrient and Phytonutrient Profiles: