Kale (Brassica oleracea ) is a natural herb ingredient of FortiFi™


Kale - powerful antioxidant, potent anti-cancer Kale (Brassica oleracea var. acephala) or Borecole is a form of cabbage, green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli,cauliflower, collard green, and brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically.

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin and reasonably rich in calcium. Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood, which is what the drugs are often attempting to lower. This effectively raises the effective dose of the drug.

Kale, as with Broccoli and other brassicas, contains silforaphane, a chemical believed to have potent anti-cancer properties, particularly when chopped.

Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe. Curly leaved varieties of cabbage already existed along with flat leafed varieties in Greece in the fourth century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. Today one may differentiate between varieties according to the low, intermediate, or high length of the stem, with varying leaf types. The leaf colours range from light green through green, dark green and violet-green to violet-brown. Russian kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.

Kale (Brassica oleracea ) is natural herb ingredient of FortiFi™