TypeBase Blood Type Diet Values: kale
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TYPEBASE4 INDEX >> VEGETABLE >>




KALE



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SCIENTIFIC NAME: BRASSICA OLERACEA PALMIFOLIA

FRANCAIS: CHOU FRIS…







General Description:

This attractive, nonheading member of the cabbage family has been cultivated for over 2,000 years. Though it grows in warm climates, it's happiest in colder climes where for centuries its high vitamin content has made it particularly popular with northern Europeans. Kale has a mild, cabbagey flavor and comes in many varieties and colors. Most kale is easily identified by its frilly leaves arranged in a loose bouquet formation. The color of the leaves of the varieties most commonly available in the United States is deep green variously tinged with shades of blue or purple. There are ornamental varieties in gorgeous shades of lavender, purple and celadon green. Kale's best during the winter months, though it's available year-round in most parts of the country. Choose richly colored, relatively small bunches of kale, avoiding any with limp or yellowing leaves. Store in the coldest section of the refrigerator no longer than 2 or 3 days. After that, the flavor of kale becomes quite strong and the leaves limp. Because the center stalk is tough, it should be removed before the kale is used. Kale may be prepared in any way suitable for spinach and small amounts make a nice addition to salads. Kale, a CRUCIFEROUS vegetable, provides ample amounts of vitamins A and C, folic acid, calcium and iron.


NUTRIENT NOTES:

Serving Size Analyzed: 1 cup



< (33)



GRAPH 1 (ABOVE). Total Calories (33) as part of a 2200 calorie daily dietary intake.

Protein (2.211 grams per 1 cup )
Fat (0.469 grams per 1 cup )
Carbohydrate (6.7067 grams per 1 cup )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.

Non Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.


    TYPE B:
    Secretor:
    BENEFICIAL

    Non Secretor:
    BENEFICIAL
    • This food is Diabetes SUPERBENEFICIAL for Type B


    TYPE AB:
    Secretor:
    BENEFICIAL: Contains component which positively influences known disease susceptibility.

    Non Secretor:
    BENEFICIAL: Contains component which positively influences known disease susceptibility.
    • This food is Cancer SUPERBENEFICIAL for Type AB


    TYPE O:
    Secretor:
    BENEFICIAL: Contains component which positively influences known disease susceptibility.

    Non Secretor:
    BENEFICIAL: Contains component which positively influences known disease susceptibility.
    • This food is Cancer SUPERBENEFICIAL for Type O
    • This food is Diabetes SUPERBENEFICIAL for Type O



    LECTIN CHARACTERIZATION:

    • No data on this food.


    RECIPES FEATURING THIS FOOD:
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    SPECIAL NOTE:
    • This food can be a significant source of vitamin A (5963 iu per 1 cup .)
    • This food is a significant source of vitamin C (80.4 mgs. per 1 cup )

    GENETIC MODIFICATIONNo data on this food.
    PESTICIDESNo data on this food.
    CONTAMINATIONNo data on this food.
    IRRADIATIONNo data on this food.
    ANTIOXIDANTS This food is considered to be rich in antioxidant flavonoids.
    ALLERGENSNo data on this food.
    GLYCEMIC INDEX This food has a moderate Glycemic Index.


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