You are currently viewing The Amazing Health Benefits of  Kale!

The Amazing Health Benefits of Kale!

Let’s take a look at some of the benefits of this delicious vegetable for your health!
Someone counted nine ...

Please include attribution to with this graphic.

Energising Green Bars -
Natural Energy!

Energy:Organic Greens, Yerba Maté, Raw Honey
Fibre: Organic Oats and Leafy Greens
Protein: Organic Peanuts and Oats
Minerals: Carob, Organic Greens

Kale 101

Kale is a leafy vegetable that is related to the cruciferous vegetable family.

Many people think of green as a green, curly leaf, but the leaves may be purple, bluish or smooth.

Curly kale may be the most commonly found type in the grocery store.

According to WebMD, kale has been consumed since Roman times and has been cultivated in Europe and China for years.

It’s a versatile vegetable with a relatively neutral flavor that can be prepared in many different ways.

Even if you’re not a huge fan of greens, you can almost certainly find a way to enjoy kale.

Let’s take a look at all the benefits of this delicious vegetable for your health!

20 ​Health Benefits of Kale​

​The following are the 20 evidence-based health benefits of kale:

1. Kale is Packed With Nutrients

One cup (6​7 g) of raw kale has the following nutrients in abundance (1):

Vitamin A (10,302 IU or 206% RDA)

Vitamin A is a retinoid that is essential for optimal function of the immune system, the nervous system, the reproductive system and vision (2).

While it is possible to achieve toxicity from animal-based vitamin A, the body only converts plant-based beta carotene into vitamin A as needed.

Therefore, eating kale may be a safer way to get your vitamin A than through a supplement or animal-based food products (3, 4, 5).

Kale contains 206% of the recommended daily allowance of vitamin A.

Vitamin K (547 mcg or 684% RDA)

Vitamin K is crucial for helping the blood to clot properly and supporting bone health (6).

It has been shown to reduce the risk of osteoporosis and coronary heart disease (7, 8).

Because vitamin K is much less bioavailable from food than from supplements, the fact that there is so much of it in just one cup of kale helps ensure that you are absorbing enough if you eat this vegetable (9).

Vitamin C (80.4 mg or 134% RDA)

The human body doesn’t naturally make vitamin C on its own, so the vitamin must be acquired from food or supplements (10).

Although many people think of Vitamin C as the nutrient that helps prevent you from getting sick.

Vitamin C also helps the body make and use collagen, certain neurotransmitters and protein (11, 12​).

Vitamin B6 (0.2 mg or 9% RDA)

Vitamin B6 is necessary for the body to metabolize proteins, carbohydrates and fats (13).

Researchers believe that vitamin B6 may help reduce the risk of cardiovascular disease (14).

The vitamin has also been linked with a reduced risk of certain cancers, age-related cognitive decline and even morning sickness during pregnancy (15, 16, 17).

High consumption of vitamin B6 from food has not been shown to be detrimental to your health (18).

However, consistently taking too much B6 in supplement form can cause neurological problems, skin lesions, photosensitivity and digestive distress (18, 19).

Calcium (90.5 mg or 9% RDA)

Although you may associate calcium with dairy products, green leafy vegetables, like kale, are a great source of the nutrient.

Calcium is the most plentiful mineral in the human body (20).

The majority of the calcium in your body is used to support the structure and function of your bones and teeth.

It is also necessary for hormone secretion, cellular communication, muscle function, contraction and dilation of the blood vessels and nerve transmission (21).

Magnesium (22.8 mg or 6% RDA)

Magnesium is abundant in the human body and helps control biochemical reactions related to protein synthesis, muscle and nerve function, blood pressure management and blood sugar regulation (22).

Magnesium can reduce the risk of heart attack and stroke (23, 24). People who eat magnesium-rich diets have a lower risk of diabetes (25, 26).

Studies show that women can increase their bone density by consuming magnesium, possibly reducing the risk of osteoporosis (27).

People who experience chronic headaches or migraines may be deficient in magnesium (28).

Kale also contains 10% of the RDA of copper, 9% of the RDA of potassium and 3% or more of the RDA of iron, phosphorous and some other B vitamins.

That’s just in one cup.

​One cup also contains just 33 calories and 6 grams of carbohydrates.

If you saute kale, add it to a smoothie or make chips with it, you can easily consume much more than one cup, packing your system with vital nutrients in just one meal or snack.


KEY POINT: ​Kale is has a loaded nutrient profile and few calories.

Adding it to your diet could help boost your nutrient intake significantly.


2. Kale Has Potent Antioxidants

Kale contains high levels of antioxidants, including the following (29):

  • Beta-carotene
  • Vitamin C
  • Flavonoids
  • Polyphenols

What are antioxidants?

They’re compounds that fight oxidative stress in the body (30).

Oxidation is normal within the body.

The body needs oxygen to survive, and when the body is at homeostasis, there is a balance of oxidation and antioxidants.

However, certain cells react to oxygen by creating free radicals.

Changes in homeostasis can increase the number of free radicals produced in the body.

Free radicals are not bound to any other molecule. Therefore, they seek other molecules with which they can combine.

When a free radical attaches to another molecule, like a protein cell or DNA, it causes damage.

That damage produces more free radicals, and a chain reaction begins.

Biological researchers have been intensely studying oxidative damage in recent years because it is thought to be one of the main causes of many health problems, like diabetes and cancer (30, 31).

Two of the flavonoids that are abundant in kale, quercetin and kaempferol, have been found to have many health benefits, including (32, 33, 34, 35):

  • Protecting the cardiovascular system
  • Lowering blood pressure
  • Reducing inflammation
  • Fighting viruses
  • Improving mood
  • Lowering the risk of cancer

Just be aware that cooking kale can lower its antioxidant activity, especially the benefits of vitamin C and polyphenols (29).

To get the most antioxidant benefit from kale, it is recommended to eat it raw or blanch it quickly in boiling water.


KEY POINTKale contains powerful antioxidants that fight free radicals and contribute to other health benefits.​

​3. Eating Kale Can Help You Manage Your Cholesterol

Cholesterol has been made out to be the enemy, but it is important for several bodily functions.

Cholesterol helps synthesize certain acids that aid in the digestion of dietary fats.

When you eat something with fat in it, your liver uses up some of the cholesterol in the blood to make bile acids.

Those bile acids help the fat be absorbed through the gut. Then, the bile acids return to the bloodstream.

Bile acid sequestrants are compounds that prevent the bile acids from being reabsorbed after they are used for digestion.

Because the digestive system then has less bile available, the liver must synthesize more from cholesterol.

This process lowers levels of cholesterol that circulate through the blood.

Kale contains bile acid sequestrants and is one of the most effective vegetables for binding bile acids.

Kale was found to bind about 25% of the bile acids that Cholestyramine, a bile-acid-sequestering medication did (36).

This is promising for the use of kale in general management of cholesterol.

One study showed that people who drank kale juice for 12 weeks saw a 27% increase in HDL, the ​”good​” cholesterol. The participants LDL levels also decreased by 10% (37).

Although we mentioned that cooking kale can reduce its antioxidant effects, steaming the vegetable can improve its ability to bind bile acids.

In one study, researchers found that steaming kale makes it 43% as effective as Cholestyramine in lowering cholesterol (38).


KEY POINT: ​Kale can lower cholesterol by binding bile acids in the gut and forcing the liver to use up more cholesterol from the bloodstream to create more bile.

​4. Kale Can Keep You From Getting Sick

An apple a day may keep the doctor away, but a handful of kale could work just as well, if not better.

One cup of raw kale contains about 80 mg of vitamin C.

This is 8 times the amount of vitamin C found in a cup of raw spinach (39).

One cup of orange segments contains only slightly more vitamin C than kale, about 95 mg (40).

That apple that supposedly keeps you healthy only contains about 6 mg of vitamin C (41).

While you may associate vitamin C with helping ward off the common cold, studies show that it is only marginal beneficial when it comes to preventing viruses (42, 43).

However, because vitamin C is such a potent antioxidant, it can help lower the risk of other diseases, including (44):

  • Autoimmune disease
  • Cardiovascular disease
  • Some cancers

Vitamin C also helps the body produce collagen, a structural protein that helps maintain healthy skin.

As you age, you lose collagen, causing wrinkles and sagging skin.


KEY POINTKale contains about as much vitamin C as an orange, which makes it beneficial for preventing some major diseases as well as signs of aging.

​5. Kale Can Lower Your Risk of Cancer

Cancer is characterized by the overgrowth of certain cells.

Many of the substances in kale are linked with a lowered risk of cancer.

We have discussed the benefits of the antioxidants in kale that help to restore DNA damage that can lead to cancer.

Many studies have investigated the role of Brassica vegetables, like kale, in protecting against cancer (45).

One of the substances in kale-family vegetables is sulforaphane, a protective enzyme that has been found to have anticarcinogenic effects (46, 47).

Sulforaphane can also help protect healthy cells from the toxic effects of anti-cancer drugs (48, 49, 50).

The indole-3-carbinol in kale has also been shown to have anti-cancer effects (45, 51).

Research has found that people who eat cruciferous vegetables, such as kale and broccoli, may have a lower risk of cancer.

However, the evidence is inconsistent (52, 53).


KEY POINTKale has been and is still being researched for its cancer-fighting properties and ability to protect healthy tissue from chemotherapy’s toxic effects.

​6. Kale Contains High Levels of Vitamin K

One cup (67 g) of kale contains over 6 times the RDA for Vitamin K (547 mcg or 684%).

Vitamin K is essential for helping the blood to clot.

In fact, it is recommended that newborns receive a vitamin K injection at birth to help get the blood clotting process started.

There are different types of vitamin K. The type of vitamin K provided by kale is vitamin K1 (54).

This is the type that has been associated with diminished bone loss in older women (55).

People who take blood thinners may need to check with a doctor before consuming too much kale.

Vitamin K can increase the risk of blood clots in people who are at risk for developing them (56).

However, consuming vitamin K via healthy vegetables should not overload the system the way taking it in supplement form could.


KEY POINT: ​Kale contains over 6 times the RDA in vitamin K, which is essential for blood clotting and bone health.

People with blood clotting disorders or who are taking anticoagulants should check with their doctor before consuming too much vitamin K, however.

​7. Kale May Lower Your Risk of Diabetes and Heart Disease

Kale contains many minerals that some people are deficient in.

The magnesium in kale has been shown to protect against type 2 diabetes and heart disease (57).

The potassium in kale has also been associated with a reduced risk of heart disease as well as a reduction in hypertension (58).

Some researchers have hypothesized that calcium, which is plentiful in kale, may help reduce the risk of heart disease by lowering cholesterol and the ability of the body to absorb fat (21).

However, studies have found inconsistent evidence linking calcium to improved heart health.

Researchers have raised concerns that taking too much calcium in supplement form could actually increase the risk of cardiovascular disease (59, 60, 61).

For this reason, consuming calcium through foods may be safer than taking it as a supplement.

Oxalate may prevent minerals from being absorbed (62). Kale is low in oxalate compared to other leafy greens.


KEY POINT: ​Kale contains magnesium, potassium and calcium, which may lower the risk of diabetes and cardiovascular health.

​8. Kale Contains A Safe Type of Vitamin A

The body makes vitamin A in several ways. Some types of vitamin A are derived from animal-based food products, like liver.

The plant-based form of vitamin A actually exists as beta-carotene in the fruit or vegetable.

When you eat this antioxidant, the body transforms it into vitamin A within your system (63).

The body is better at absorbing vitamin A from animal products than synthesizing it from beta-carotene (64).

However, it’s possible to overdose on vitamin A supplements, whereas beta-carotene is much less toxic (65).

Studies have found that the levels of vitamin A in the body do go up after you eat kale (66).


KEY POINT: ​Kale is contains high levels of beta-carotene, a potentially safer form of vitamin A.

​9. Kale May Aid in Weight Loss


When you’re trying to lose weight, it helps to understand which foods can fuel you without adding large amounts of calories.

The fiber and water content in kale can make you feel full even though it only has 33 calories per cup.

Kale also contains 2 gram of protein per cup.

If you saute the kale down, you could easily consume 4 to 5 cups at once.

This could deliver 10 grams of protein and 35 grams of complex fibrous carbohydrates, which help you feel full.

Romaine lettuce, which is often consumed during weight-loss efforts, only contains 1 gram of protein and 2 grams of complex fibrous carbohydrates in one cup (67).

While it’s low in calories, it’s not likely to help you feel as satisfied as kale.

Kale is considered to be a food with low energy density. Studies show that low-energy-density foods can help you lose weight (68, 69).


KEY POINT: ​Although researchers have not directly studied kale’s effects on weight loss, its nutrient profile suggests that it could be a beneficial addition to any weight-loss program.

​10. Kale is Good For Your Eyes

The antioxidants and beta-carotene in kale are good for eye health.

Lutein and zeaxanthin are vitamin A-based antioxidants that are abundant in kale.

Research shows that these antioxidants are liked with a decreased risk of cataracts and macular degeneration, two eye problems that may occur as you age (70, 71).


KEY POINT: ​Kale is high in lutein and zeaxanthin, nutrients that have been linked to a drastically reduced risk of macular degeneration and cataracts.

​11. Kale can help detoxify your body.

As we go about our everyday lives, we are exposed to toxins in our environments as well as the products we use and consume.

We can benefit from routinely cleansing our bodies of these toxins to restore balance and health.

One way you can do this is simply by eating more kale.

Kale contains special compounds made from glucosinolates called “isothiocyanates,​” or ​”ITCs.​”

These compounds have powerful detoxification properties (72).

You already know that kale contains antioxidants that can combat radicals in the body.

Now you know a second way in which kale helps to protect your body.

First, the antioxidants destroy the dangerous toxins. Then the ITCs help to flush them out of your body.

Additionally, ITCs help to slow the growth of tumor cells and stimulate their destruction (73).

This contributes to kale’s cancer-fighting properties.


KEY POINT: ​Kale contains powerful compounds called “isothiocyanates​” which help to detoxify the body while also fighting against the growth of tumors.

​12. Kale has powerful anti-inflammatory properties.

While inflammation does play an important role in bodily health, when the fires burn out of control, they can cause pain, discomfort, and chronic health issues

Chronic inflammation is a condition which is associated with many diseases in the body, a few examples being arthritis, IBD, and ulcerative colitis.

Inflammation can also be an acute problem associated with injury or illness.

One way to combat the damage caused by excessive inflammation and to help mitigate the symptoms and progression of inflammatory diseases is to eat an anti-inflammatory diet.

Kale has powerful anti-inflammatory properties and can be a key component in such a diet.

Part of the reason for this is that kale has an ideal ratio of omega-3 and omega-6 fatty acids (74).

Omega-6 fatty acids worsen inflammation while omega-3 fatty acids curb inflammation.

As the research above reports, western diets are out of balance.

Most of us are eating too many foods which are rich in omega-6 fatty acids and are not getting enough omega-3 fatty acids in our diets.

By eating more kale and fewer processed foods which contain high amounts of omega-6, you are helping to balance out your fatty acid intake.

The result is a diet which is less inflammatory.

If you can make your ratio ideal across the board by eating other healthy foods like kale, you might even achieve an anti-inflammatory diet.

This diet will help to stave off the fires of inflammation now and over the years to come.

This in turn will help to ensure your health now and in the future.


KEY POINTMost western diets are replete with omega-6 fatty acids, but do not include enough omega-3 fatty acids.

This means that our diets are pro-inflammatory, and promote inflammatory diseases. 

Kale contains a healthy ratio of omega-3 and omega-6 fatty acids, and can form an important part of a healthy anti-inflammatory diet.

13. Kale is rich in folate.

When you hear the word ​”folate,​” you may immediately think about pregnancy.

This is because doctors advise pregnant women to increase their folate intake so as to prevent birth defects and promote proper brain development in infants (75).

The safety and toxicity of synthetic folic acid supplements are however still under review (76).

Folic acid supplementation has been potentially linked to a number of health risks and conditions including epilepsy, concentration issues, insomnia, mood swings, vitamin B12 deficiency, and zinc absorption issues.

This does not necessarily mean that folic acid supplementation is the wrong option for everyone, but it does mean that turning to natural sources where possible is wise.

Kale contains high concentration of folate. 1 cup of chopped kale gives you 5% of your daily recommended value.

So if you are pregnant or need to increase your folate intake for other health reasons, adding more kale to your diet is a safe, effective and delicious way to do it.


KEY POINTPregnant women are advised to boost folate intake to protect their infants from brain defects and promote healthy neurological developments.

Nonetheless, folic acid supplements are linked to some adverse effects, making natural folate a better option in some cases.

Kale is rich in folate and can help to fill this nutritional gap.

​14. Eating kale regularly can help protect your brain health.

With diseases like Alzheimer’s and other forms of dementia on the increase with no known cure, it is more important than ever to take steps to protect brain health.

When it comes to doing that, kale is one of the best things you can eat.

It contains 45 or more flavonoids, which can reduce your risk of getting a stroke.

You also now know that kale has a high omega-3 fatty acid content.

Not only are omega-3 fatty acids powerful anti-inflammatory compounds, but they also are vital for brain health, improving and protecting memory, function, and performance (77).

Kale’s antioxidants also have anti-inflammatory effects, and may boost cognitive function following traumatic brain injury (78).


KEY POINTThe antioxidants and omega-3 fatty acids contained in kale make this vegetable a great choice for promoting brain health.

​15. Consuming kale is good for fortifying your bones.

Kale is rich in calcium. One cup of chopped kale contains 90.5 mg of calcium, accounting for 9% of your daily required value.

Bones which are deficient in calcium have a low bone mass, which means that they are prone to fractures (79) as well as health problems like osteoporosis.

You also now know that kale contains a very high amount of vitamin K.

Insufficient vitamin K intake also has been linked to an increased risk of fractures (80​, 89).

Vitamin K also can help to boost your body’s absorption of calcium while reducing urinary excretion of the same.

Indeed, according to the source just linked, you can get about the same amount of absorbable calcium from a cup of cooked kale as you can from a cup of cow’s milk.

So kale helps to protect bone health through the combined action of vitamin K and calcium.


KEY POINT: ​Kale’s rich vitamin K and calcium content make it an excellent choice for protecting bone health, especially for vegans who may not want to drink cow’s milk.

Vitamin K protects bones on its own, and also boosts absorption of calcium, packing a one-two punch for bone health.

​16. Kale can protect your DNA.

As you now know, kale contains high levels of vitamin C. Vitamin C can help to prevent IMA-induced DNA damage (81).

This may have to do with increased concentrations of hepatic lutein (82).

Researchers still do not fully understand the mechanism through which kale provides DNA protection, but the relationship does appear to be established.


KEY POINT: ​Protecting your DNA is a great way to protect your overall health.

Kale appears to provide this protection, even though researchers do not yet fully understand how it works.

​17. Improve the appearance and health of your hair and skin.


If you have been looking for a nutritious food that can nourish your hair and skin, kale is a great choice.

Kale contains a carotenoid called beta-carotene. Your body converts this carotenoid into vitamin A.

Vitamin A (retinol) can help to reduce the appearance of fine wrinkles in the skin, reducing the visible signs of aging (83).

Retinol also may be useful in promoting hair growth (84).


KEY POINT: ​Kale contains beta-carotene, which your body is able to convert to vitamin A (retinol), which in turn can help to boost hair growth and reduce wrinkles, improving your overall appearance.

​18. Kale contains an ample helping of manganese.

Manganese does not get a lot of attention when it comes to minerals, but it is an important trace mineral which we all need to stay healthy.

Manganese is used to manufacture connective tissue, bones, sex hormones, and blood clotting factors.

It also helps to regulate your metabolism, including calcium absorption. It plays a role in nerve and brain function (86).

Kale is especially rich in manganese, containing 0.5 mg per cup. That equates to 26% of your recommended daily value.


KEY POINT: ​Kale is a fantastic source of manganese, a key trace mineral which your body needs for a variety of functions.

​19. Kale provides you with potassium.

You now know some of the valuable nutrients that kale contains, like calcium, vitamin A and vitamin C.

But did you know that kale is also a good source of potassium?

1 cup of chopped kale contains 299 mg of potassium, which is 9% of your daily required amount.

Dietary potassium fills many important roles in the maintenance of human health.

You need adequate potassium in order to regular blood pressure, reducing the chances of developing stroke and heart disease, and to prevent bone loss and kidney stones (87).

Nonetheless, the Dietary Guidelines for Americans 2010 Advisory Committee found that potassium is a shortfall nutrient.

That means that most Americans are not getting enough potassium to support all these functions at the optimum level.

Eating more kale is a great way to help fill this nutritional shortfall and get back on track.


KEY POINT: ​If you are struggling to get enough potassium in your diet, kale is a rich source.

​20. Kale can help to fight depression.


The omega-3 fatty acids contained in kale have been used successfully to treat symptoms of depression (88).

Many medications for depression have negative side effects both over the short-term and the long-term.

Omega-3 fatty acids on the other hand are well-tolerated, and produce many positive health effects.

This may make dietary changes such as eating more kale a good approach to treating depression, whether as a standalone method or as a supplementary therapy.

KEY POINT: ​Because kale is a potent source of omega-3 fatty acids, it can be useful in treating depression and other mood disorders.

Energising Green Bars -
Natural Energy!

Energy:Organic Greens, Yerba Maté, Raw Honey
Fibre: Organic Oats and Leafy Greens
Protein: Organic Peanuts and Oats
Minerals: Carob, Organic Greens

Leave a Reply