This article discusses the nutritional composition and health benefits of raw kale compared to cooked kale. It highlights that kale is a nutrient-dense food and is low in calories but high in essential nutrients like vitamin K and vitamin C. Raw kale is rich in antioxidants, which can reduce the risk of various diseases. However, cooking kale can result in a loss of nutrients, including antioxidants. It is also important to note that individuals with hypothyroidism may want to limit their intake of raw kale due to its goitrin content.
