Kale is high in folate, which is vital in preventing blood vessel and DNA damage. It is a member of the cabbage family, so it also includes a number of the anti-cancer properties of broccoli, cauliflower, cabbage and brussels sprouts.
In addition to the folate, it is a good source of vitamin A, vitamin C, potassium, calcium, iron and a range of phytochemicals including lutein which promotes eyesight and has been shown to be beneficial in cancer studies.
According to the American Cancer Society, the carotenoids in Kale, have been shown to lower the risk of a range of cancers including mouth and pharynx cancers, oesophageal cancer and lung cancer. Other studies show similar properties with respect to bladder cancer.
Power combination: Be sure to eat kale alongside foods rich in vitamin C, as this helps the absorption of the iron. Equally, adding oil, such as cold-pressed olive oil will help the absorption of the carotenoids.