Nutrient Value & Benefits
Kale is a green, leafy, cruciferous vegetable that is rich in nutrients.
• Kale contains fibre, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems.
• Some other benefits are improving Diabetes, good antioxidant for body, helps in digestion.
How to Cook
Kale is a dark, leafy vegetable that is commonly eaten as a food source.
• Raw, fresh kale commonly used in salads, burgers, spring rolls, and sandwiches.
• The leafy green also combines well with garden peas, green beans as well as seafood like shrimp, prawns, etc.
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Fruits & Vegetables
Kale, or leaf cabbage, belongs to a group of cabbage (Brassica oleracea) cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage).
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