Kale
OTHER NAME(S): Boerenkool, Borecole, Chou Fourrager, Chou Kale, Col rizada, Kale Frisé, Kale Frisé Sibérien, Kale Leaf, Kale Noir, Kale Rouge de Russie, Winter Greens, Brassica oleracea, Brassica oleracea var. viridis, Brassica oleracea var. acephala, Chou frisé, Col Rizada
Overview
Kale (Brassica oleracea) is a dark, leafy vegetable that is commonly eaten as a food source. Kale can also be used as a medicine.
Kale contains chemicals that are thought to help prevent cancer. Chemicals in kale might also have antioxidant activity.
Kale is used for cancer, heart disease, and many other conditions, but there is no good scientific evidence to support any use.
Uses
We currently have no information for Kale overview.
Side Effects
When taken by mouth: Kale is commonly consumed as a food. There isn't enough reliable information to know if kale is safe to use in larger amounts as medicine.
Precautions
When taken by mouth: Kale is commonly consumed as a food. There isn't enough reliable information to know if kale is safe to use in larger amounts as medicine.
Pregnancy and breast-feeding: Kale is commonly consumed as a food. There isn't enough reliable information to know if kale is safe to use in larger amounts as medicine when pregnant or breast-feeding. Stay on the safe side and stick to usual food amounts.
Interactions
We currently have no information for Kale overview.
Dosing
Kale is commonly consumed as a food. As a medicine, there isn't enough reliable information to know what an appropriate dose of kale might be. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult a healthcare professional before using.
References
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- Balkaya A, Yanmaz R. Promising kale (Brassica oleracea var. acephala) populations from Black Sea region, Turkey. New Zealand J Crop Hort Sci 2005;33(1):1-7.
- United States Department of Agriculture Agricultural Research Service. National Nutrient Database for Standard Reference Release 27. Basic Report: 11233, Kale, raw. Available at: https://ndb.nal.usda.gov/ndb/foods/show/3018?fgcd=&manu=&lfacet=&format=&count=&max=35&offset=&sort=&qlookup=kale
- Kopsell DE, Kopsell DA, Randle WM, et al. Kale carotenoids remain stable while flavor compounds respond to changes in sulfur fertility. J Agric Food Chem 2003;51(18):5319-25.
- Olsen H, Aaby K, Borge GI. Characterization, quantification, and yearly variation of the naturally occurring polyphenols in a common red variety of curly kale ( Brassica oleracea L. convar. acephala var. sabellica cv. 'Redbor'). J Agric Food Chem 2010;58(21):11346-54.
- Raychaudhuri S, Fan S, Kraus O, Shahinozzaman M, Obanda DN. Kale supplementation during high fat feeding improves metabolic health in a mouse model of obesity and insulin resistance. PLoS One. 2021;16(8):e0256348.