The aojiru market has grown proportionally with Japan's increasing health consciousness, and now stands at around 50 billion yen. With some 150 to 200 companies making aojiru, ranging from handmade varieties to mass production by major manufacturers, there are now countless beverages boasting the name "aojiru."
Why has aojiru reached this extraordinary level of popularity in Japan? Not only does it contain the highly nutritious elements found in kale (including some 40 vitamins, minerals, and other nutrients), but these nutrients exist in almost perfect balance. With new medical evidence demonstrating the positive effects of drinking raw kale juice on a daily basis, aojiru has been dubbed a miracle drink.
Among vitamins, kale is rich in vitamins A, B1, B2, C, E, and K. Compared to cabbage, which has always been considered a nutritious vegetable, kale is 58 times higher in vitamin A, one and a half times higher in B1, five times higher in B2, twice as high in C, 24 times higher in E, and two and a half times higher in vitamin K. As for minerals, kale has three to five times more calcium and iron than cabbage, and one and a half to three times more sodium, magnesium, and potassium. Kale is also high in fiber, which supports the functions of the colon; anti-cancer flavonoids and MSM (essential mineral sulfur); anti-oxidants, which prevent aging and lifestyle-related illnesses; polysaccharides and polyphenols, used to treat allergies; and has twice the calcium—an immunity booster—of milk.
Aojiru is of course low in sugars, protein, and fat, so regardless how much you drink, there's little fear of gaining weight. And as is obvious from its vivid green color, aojiru is rich in chlorophyll, which purifies and lowers the viscosity of the blood. The positive effects of aojiru are too numerous to list: indeed, drinking it is an ideal way to stay healthy today. Still, the full extent of aojiru's health benefits remains unknown. Private companies, universities, and medical centers are now collaborating to learn more.
