See soorce fer Kail

{{Infobox Cultivar
| name = Kail 
| image = Boerenkool.jpg
| image_width = 240px
| image_caption = Curly kail
| species = ''[[Brassica oleracea]]''
| group = [[Acephala Group]]
| origin = Unkent, afore the [[Middle Ages]]
| subdiveesion = Mony, an some is<br> kent by ither names.
}}
'''Kail'''  (''[[Brassica oleracea]]'' [[Acephala Group]]) is a vegetable wi green or purpie leafs, the central leafs o it no bein in a heid shape. It is conseedered tae hae mair sibness wi wild cabbitch nor maist domesticate cabbitch. The species ''Brassica oleracea'' conteens mony kynds o vegetables, includin [[broccoli]], [[cauliflouer]], [[collard greens]], an [[brussels sproots]]. The [[cultivar|cultivar group]] Acephala includes [[spring greens]] an [[collard greens]] an aw; thay're unco seemilar genetically.

== Nutritional value ==
{{Nutritional value
| name            = Kail, keukit, byled, drained, 'ithoot saut
| water           = 91.2 g
| kJ              = 117 
| protein         = 1.9 g
| fat             = 0.4 g
| carbs           = 5.63 g
| fiber           = 2 g
| sugars          = 1.25 g
| calcium_mg      = 72
| iron_mg         = 0.9
| magnesium_mg    = 18
| phosphorus_mg   = 28
| potassium_mg    = 228
| sodium_mg       = 23
| zinc_mg         = 0.24
| manganese_mg    = 0.416
| vitC_mg         = 41
| thiamin_mg      = 0.053
| riboflavin_mg   = 0.07
| niacin_mg       = 0.5
| vitB6_mg        = 0.138
| folate_ug       = 13
| vitA_ug         = 681
| betacarotene_ug = 8173
| lutein_ug       = 18246
| choline_mg      = 0.4
| vitE_mg         = 0.85
| vitK_ug         = 817
| source_usda     = 1
| note=[http://ndb.nal.usda.gov/ndb/search/list?qlookup=11234&format=Full Link to USDA Database entry]
}}

[[Beta carotene]], [[vitamin K]], [[vitamin C]], an [[calcium]] is rowth in kail. Kail is a soorce o twa [[carotenoid]]s, [[lutein]] an [[zeaxanthin]].<ref name=carotenoids>{{cite web | url = http://www.sciencedaily.com/releases/2009/11/091104132824.htm | title = Breeding Better Broccoli: Research Points To Pumped Up Lutein Levels In Broccoli | work = Science Daily | accessdate = 5 September 2010 | date = 8 November 2009}}</ref> Kail, as wi [[broccoli]] an ither [[brassica]]s, conteens [[sulforaphane]] (parteecular whan it's been chappit or minced), a chemical wi potent anti-cancer properties.<ref>{{Cite journal
 | author = [[Yuesheng Zhang]] & [[Eileen C. Callaway]]
 | title = High cellular accumulation of sulphoraphane, a dietary anticarcinogen, is followed by rapid transporter-mediated export as a glutathione conjugate
 | journal = [[The Biochemical journal]]
 | volume = 364
 | issue = Pt 1
 | pages = 301–307
 | year = 2002
 | month = May
 | pmid = 11988104
 | pmc = 1222573
}}</ref> Bylin lawers the leevel o [[sulforaphane]]; housomeiver, [[steamin]], [[Microwave oven|microwavin]], or [[stir fryin]] disna cause a important loss.<ref name='boil'>{{cite news | first= | last=Warwick Medical School, University of Warwick | coauthors= | title= Research Says Boiling Broccoli Ruins Its Anti Cancer Properties |date=2007-05-15 | publisher= | url =http://www2.warwick.ac.uk/newsandevents/pressreleases/research_says_boiling/ | work = | pages = | accessdate = | language = }}</ref> Lik ither brassica vegetables, kail is a soorce o [[indole-3-carbinol]] an aw, a chemical that forders DNA repair in cells an appears tae keep cancer cells fae growin.<ref>{{cite news | url = http://news.bbc.co.uk/2/hi/health/4688854.stm | title = Broccoli chemical's cancer check | work = BBC News | accessdate = 5 September 2010 | date = 7 February 2006}}</ref><ref>{{cite web | url = http://www.sciencedaily.com/releases/2010/06/100629131316.htm | title = How Dietary Supplement May Block Cancer Cells | work = Science Daily | accessdate = 5 September 2010 | date = 30 June 2010}}</ref> Kail haes been foond tae conteen a group o resins cried bile acid sequestrants, that haes been shawn tae lawer cholesterol an lawer absorption o dietary fat. Steamin signeeficantly accresses thir bile acid bindin properties.<ref>{{cite journal | authors=Talwinder Singh Kahlon, Mei-Chen M. Chiu, Mary H. Chapman | title=Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage | journal=Nutrition Research | volume=28 | pages=351-357 | date=2008 | url=http://www.sciencedirect.com/science/article/pii/S027153170800064X }}</ref>

==References==
{{Reflist}}

{{Commonscat|Brassica oleracea var. sabellica}}

[[Category:Vegetables]]
[[Category:Brassica oleracea]]
[[Category:Leaf vegetables]]


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