Kale Isn’t the Superfood You Thought

University of Missouri researchers discovered that kale's nutrients are poorly absorbed by the human body because they are fat-soluble rather than water-soluble. The team developed an oil-based emulsified sauce that more than doubled the bioavailability of beneficial carotenoids like lutein and beta-carotene in laboratory tests. This breakthrough could help revive kale's declining popularity and improve nutrition from similar leafy greens like Swiss chard and collard greens.