kale

It is a biennial leafy vegetable, also called cole or colewort, native to northern Europe and British Isles. It was known to the ancient Greeks and Romans. Of all the sub-species of Brassica oleracea having economic importance, kale and collards most closely resemble the wild from. The plants are open, do not have head like cabbages and do not produce edible flowers like cauliflower and broccoli.

These are dwarf, medium high and tall varieties, with smooth, laciniated and curled leaves of lighter and darker shades of green, purple and variegated colours. In the U.S. kale and collards do better during warm weather but they also withstand considerable freezing and usually survive the winters in the south. They are extensively cultivated for their leafy greens. Kale is very rich in vitamins A and C. It also contains appreciable amounts of vitamins B1 and G.

Benefit and uses of kale.

• Kale stands out as an anti-cancer food.
• Kale emerged from our food ranking system as an excellent source of traditional nutrients, including vitamin A, vitamin C, vitamin B6 and manganese.
• It is also a very good source of dietary fiber, calcium, copper, iron, vitamin B1, vitamin B2 and vitamin E. This combination of vitamins, minerals, and phytonutrients makes kale a health superstar.
• Lutein and zeaxanathin are two of the most critical carotenoids related to eye health and macular degeneration in particular.
• Advantage of kale is as a tumor deterrent.
• Kale goes easily into soup, meatloaf or quiche, adding nutrients without excessive flavor.