The Washington Post (DC) – by Carolyn Butler

Monday, September 24, 2012

Every time I pass by that colossal bag of kale at the grocery store or our local farmers market, I have the distinct feeling that I should be eating more of the dark, leafy green. But I’m not sure if that’s because celebrities such as Gwyneth Paltrow and Ryan Seacrest say I should, or because the trendy veggie has any real, exceptional health benefits.

Turns out there’s quite a bit of science behind this super food hype: “Kale is rich in so many different things,” says registered dietitian and nutritionist Cheryl Harris, of Harris Whole Health in Fairfax, who notes that the cruciferous veggie – which is in the Brassica family, along with broccoli, cauliflower and cabbage – is an excellent, potent source of Vitamin K, Vitamin A, Vitamin C, fiber and carotenoids, and that’s just to start. Research has also shown that kale contains 45 – count ’em, 45 – different flavonoids with a variety of antioxidant and anti-inflammatory effects.

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