Kale is an excellent source of Vitamin C, K, lutein, beta-carotene, quercetin, kaempferol, indole-3-carbinol (I3C), 3,3'-diindolylmethane (DIM), sulforaphane, glucosinolate and sinigrin. Each of which have been shown to have anticancer effects. Of the cruciferous vegetables (which include broccoli, cabbage, cauliflower, collard greens, and brussels sprouts), kale has the highest amount of vitamins. It has inflammatory, antiangiogenic, antimicrobial, and antioxidant benefits and has been shown to be cardioprotective. Please see foodforbreastcancer.com. It is a great choice for smoothies or steamed. Stir frying causes loss of some of these benefits.