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... ingredients includ apples, acerola cherries, cranberries, oranges, papaya, peaches, pineapple, tomato, oat bran, beets, broccoli, cabbage, carrots, kale, parsley, spinach and brown rice bran

... chinese cabbage and kale also provide a large amount of calcium- about 90 milligrams for each raw cup

... atop of the andi score are collard greens, kale, watercress, and mustard/turnip greens which are extremely rich in nutrients and low in calories

... spinach and kale:the leaves of these two vegetables are capable of absorbing as many as 48 different pesticides, so it is very important to only use the organic varieties

... cruciferous veggies such as kale, collard greens, mustard greens, and broccoli contain isothiocyanates & sulfuraphane which are some of the world's hottest cancer fighting nutrients ... action steps:1)use dark-green leafy veggies like kale, collards & spinach in salads2)juice dark green veggies as often as possible3)use a supergreens powder or capsule supplement that is loaded with chlorophyll rich plants, sea vegetables, algae & cyanobacteria

... q'sai's main product is a green juice called "aojiru" that is made from kale, a leafy vegetable known to be high in nutrients

... ` kale is widely regarded as one of the world's most powerful superfoods ... some of the hottest nutrients present in kale include the glucosinolates and methyl cysteine sulfoxides ... one such glucosinolate, sulforaphane, is formed when kale is either chopped or chewed ... another glucosinolate phytonutrient present in kale are isothiocyanates ... when kale is broken (chopped or chewed) an enzyme myrosinase interacts with glucosinolates to release isothiocyanates ... in fact, boiling kale from 9-15 minutes can result in an 18-59 percent decrease in the total glucosinolate content ... steaming or sauteing kale reduces nutrient losses ... in fact, kale ranks highest among all vegetables in its concentration of the carotenoids beta-carotene, lutein and zeaxanthin ... the curran-celentano's project analyzed twenty-three varieties of kale and all the genetic, environmental, & geographical factors to maximize the amount of xanthophyll carotenoids lutein and zeaxanthin ... they also modified the sulfur and nitrogen content of soils to alter anti-oxidant content and temper the strong flavors in kale that some people don't like ... these findings indicate that the nutritional value of the kale comes down to the conditions of the soil it was grown in ... it has been shown that organic varieties of kale grown in nutrient rich soil are superior to commercially grown varieties of kale ... it is highly recommended to seek out kale from local, organically grown farms and gardens

... very good food sources of vitamin b6 include garlic, tuna, cauliflower, mustard greens, banana, celery, cabbage, crimini mushrooms, asparagus, broccoli, kale, collard greens, brussels sprouts, cod and chard ... nature provides many excellent sources: spinach, kale, mustard greens, turnip greens, escarole, chard, arugula, beet greens, bok choy, dandelion green, radicchio, black-eyed peas, lentils, okra, kidney beans, great northern beans, broccoli, lettuce, beets, lima beans, sunflower seeds, brussels sprouts, corn, asparagus, green peas, cabbage, avocados, peanuts, tomato juice, orange juice, strawberries, eggs and bananas

... low-dairy diet the researchers chose this population because in the asian diet the main contributors of calcium intake are non-dairy foods such as tofu, grains and vegetables such as broccoli, kale and bok choy

... the fruit and vegetable juice powder concentrate contained acerola cherry, apple, beet, broccoli, cabbage, carrot, cranberry, kale, orange, peach, papaya, parsley, pineapple, spinach, and tomato, while the added berry powder included bilberry, blackberry, black currant, blueberry, cranberry, concord grape, elderberry, raspberry and red currant