Kale is a nutritious food rich in antioxidants, vitamin C, vitamin K, and beta-carotene. It also contains nutrients that can support eye health, weight management, heart health, and more.
Kale (/ keɪl /), also called leaf cabbage, belongs to a group of cabbage (Brassica oleracea) cultivars primarily grown for their edible leaves, but it is also used as an ornamental plant. Its multiple different cultivars vary quite a bit in appearance; the leaves can be bumpy, curly, or flat, and the color ranges from purple to green.
Kale is a fibrous, leafy green cruciferous vegetable. It’s part of the Brassicaceae family, along with other greens like collards, broccoli, Brussels sprouts, cabbage and cauliflower.
Kale: What It Is, Nutrition and Benefits - Cleveland Clinic Health ...
Find out about the nutrition and health benefits of kale, when to avoid it, and cooking and eating tips to get the most out of it.
Kale is packed with health-promoting nutrients like fiber, antioxidants and vitamins A, C, E and K. Plus, it’s surprisingly versatile. So, you can use it in everything from your morning smoothie to a lunchtime salad to countless dinnertime recipes.
Kale contains lutein, which has benefits for eye health and may lower the risk of macular degeneration. This leafy green also boosts heart and bone health.
Kale is a leafy green vegetable with a range of nutrients that may offer a variety of health benefits. Learn more about kale and how to include it in the diet.
Kale is one of the most nutrient-dense vegetables on the planet, and research shows it may support heart health, immunity, digestion, and overall wellness. Packed with vitamins A, C, K, calcium, and powerful antioxidants, kale has earned its reputation as a superfood.