The health-protecting properties of kale are wide and varied. One of the most interesting health benefits of kale is the potential ability of this super-food to preventpancreatic cancer. This nutritional heavyweight is loaded with cancer fighting nutrients such as vitamin C and beta-carotene. It contains ten times the beta-carotene of broccoli, which is a close relative of kale. This green leafy veggie also tops the list of vegetables rich in the flavonoid kaempferol (one pound kale contains more than 100 mg kaempferol). One cohort study with nearly 200,000 participants found that out of quercetin, kaempferol, and myricetin — three famous cancer-fighting flavonoids — kaempferol was associated with the largest decrease in the risk of pancreatic cancer. Kaempferol has been shown to inhibit pancreatic cancer cell proliferation and to induce cancer cell apoptosis. Kale can be eaten raw in salads, or you can transform the beautiful green leaves of kale into a delicious warm dish by steaming or sautéing them.