Kale (Brassica oleracea L. var. viridis) is a cruciferous vegetable associated with production of detoxification enzymes, antioxidant properties, anti-microbial, and anti-carcinogenic activity. Kale is a staple vegetable in healthy diets that contain glucosinolates and a concentrated punch of essential nutrients.

Key Nutrients

Percentages shown as %DV per dry serving of 2.18g kale (equal to 1 cup raw chopped)

Key Phytonutrients

Carotenoids

Yellow and green antioxidants with anti-cancer potential and may lower risk of macular degeneration

• Beta-carotene (4.626 mcg/g)**
• Lutein (38.4 mcg/g)^**

Chlorophyll

Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity 

Lignans

Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity

Myrosinase

Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates

Glucosinolates

Sulfur-containing secondary metabolites found in cruciferous vegetables, associated with antioxidant activity such as cardio-protection and detoxification support.

Flavonols

Promote antioxidant activity and vascular health

• Kaempferol (267.4 mcg/g)^*
• Quercetin(77.1 mcg/g)^*

Total Phenolic Content

Packed with polyphenols and flavonoids, the total phenolic content in kale supports liver function, helps regulate endocrine activity, and promotes digestion through antioxidant and anti-inflammatory pathways.

• Total Phenolics 8mg/g**

*Data is mean values from Phenol-Explorer Database₁

**Data on file with WholisticMatters. Values subject to change based on strain and experimental methods