Fact-checked by Lucent 3 months ago
Total Sources: 49
Verified Claims: 35
Scientific Sources: 21
Kale is a leafy green vegetable belonging to the _Brassica oleracea_ species, known for its nutritional value and versatility as both a food source and ornamental plant [25], [23]. It is used in various dishes and has gained popularity as a "superfood" [16], [26].
Kale is a cultivar of cabbage grown for its edible leaves, which can be bumpy, curly, or flat, and range in color from purple to green [25].
Curly-leaved and flat-leaved varieties of cabbage existed in Greece; Romans referred to Sabellian kale as ancestors of modern kales [25].
Hard-heading cabbage recorded in Western Europe [25].
Distinction made in England between hard-heading cabbage and loose-leaf kale [25].
Russian traders introduced Russian kale into Canada and the United States [25].
Food writer Melissa Clark sparked the American raw kale salad trend [26].
_Bon Appétit_ named 2012 the year of kale [27].
The first annual National Kale Day was celebrated on October 2 [27].
Kale was cultivated for food in the eastern Mediterranean and Anatolia [25].
First appeared: -2000
Kale can attenuate inflammation and modulate gut microbial composition in mice with diet-induced obesity [7], [8].
Kale contains chemicals thought to help prevent cancer and might also have antioxidant activity [23].
Age, income, and educational status were significant contributors for predicting better knowledge scores about kale and its health benefits [16].
Beneficial Effects of a Freeze-Dried Kale Bar on Type 2 Diabetes Patients
A clinical trial studied the effects of freeze-dried kale bars on patients with type 2 diabetes [5].
Kale Attenuates Inflammation and Modulates Gut Microbial Composition and Function in C57BL/6J Mice with Diet-Induced Obesity
Kale supplementation lowered the Firmicutes: Bacteroidetes (F/B) ratio, increased both alpha and beta diversity, and reduced class Bacilli and Erysipelotrichi but had no effect on Clostridia in mice [8].
The Safety of Cruciferous Plants in Humans: A Systematic Review
A systematic review investigated the safety of cruciferous plants, including kale, in humans [13].
Spinach
Spinach is a leafy green vegetable that is rich in iron, magnesium, potassium, calcium, folate, and vitamins A, C, E, and K [32].
Turnip Greens
Turnip greens are a good source of vitamin K, vitamin A, and folate [32].
Mustard Greens
Mustard greens are the slightly bitter leaves of the mustard plant and are a good source of vitamin K [32].
Swiss Chard
Swiss chard is a leafy green similar to spinach and is rich in potassium, magnesium, fiber, and vitamins A, C, and K [32].