Visual Benefits

Kale is abundant in two carotenoids, lutein and zeaxanthin, which act like sunglass filters preventing damage to the eyes from excessive exposure to ultraviolet light. Kale provides us with this cholesterol lowering benefit whether it is raw or cooked. However, a recent study has shown that the cholesterol lowering ability of raw kale improves significantly when it is steamed. In fact, when the cholesterol lowering ability of steamed kale was compared with the cholesterol lowering ability of the prescription drug cholestyramine (a medication that is taken for the purpose of lowering cholesterol), kale bound 42% as many bile acids (based on a standard of comparison involving total dietary fiber). Amongst all of the cruciferous vegetables, only collard greens scored higher at 46%.