-IBIS-1.5.0-
rx
food
kale
nutrition
definition
kale:
Ayurvedic:
Chinese:
» qualities: sweet, slightly astringent, cool
» actions: affects lungs; neutralizes poisons; clears throat; eases respiratory problems
» uses: common cold, sore throat; asthmatic cough; diphtheria prevention
» contraindications: Cold feeling in stomach; vomiting clear liquid
naturopathic:
» qualities: alkaline-forming food-forming food
» actions: builds strong teeth; moves bowel; benefits nerves; reduces risk of cancer, especially lung, due to high beta carotene content and a member of the cruciferous family which contains indoles and dithiolthiones
» uses: gout, rheumatism and arthritis; constipation, asthenia
biochemical: high in calcium, iron, phosphorus, magnesium, sodium, potassium, chlorine, sulfur; vitamins A, B1, B2, B3, B6 and C
» form: boiled chopped kale
» portion: 0.5 cup
» calories (kcal): 21
» weight (g): 65
» water (%): 91.2
» protein (g): 1.2
» fat (g): 0.3
» carbohydrates (g): 3.7
» unsaturated fatty acid (g): 0.3
» saturated fatty acid (g): 0
» calories from fat (%): 12.9
» cholesterol (mg): 0
» dietary fiber (g):
» vitamin A (RE): 481
» vitamin A (IU): 4810
» vitamin B1 (mg): 0.03
» vitamin B2 (mg): 0.05
» vitamin B3 (mg): 0.3
» vitamin B6 (mg): 0.09
» vitamin B12 (mcg): 0
» vitamin C (mg): 27
» vitamin E (IU): 4
» folic acid (mcg): 9
» pantothenic acid (mg): 0.03
» sodium (mg): 15
» potassium (mg): 148
» calcium (mg): 47
» phosphorus (mg): 18
» magnesium (mg): 12
» iron (mg): 0.59
» zinc (mg): 0.15
» copper (mg): 0.101
» manganese (mg): 0.27
Agriculture Handbook #8
Airola, p. 291
Carper, p. 220
Jensen, p. 156
footnotes