Kale is considered to be a cruciferous vegetable, and is part of the family of vegetables known as Brassica. This family includes such things as cauliflower, broccoli, and cabbage. Kale follows all of the other leafy greens in being low in calories, and high in protein and fiber. Kale is also high in vitamins, including A, B, and C. Kale can be eaten as a raw vegetable or a cooked vegetable, and people can’t agree on which way is healthier.
Key Takeaways:
- There are many different vegetables that are actually in the kale family, including cabbage and cauliflower.
- When people think about kale, they normally think about the kind that that has the curly edges.
- In the same category as other green vegetables, kale does not have a high number of calories in a serving.
“Every August, we’d go out and plant a lot of it. By November, it might be the only aboveground crop that was still producing. I remember going into the garden after heavy snow; we’d have to brush the snowflakes off the leaves before harvesting.”
Read more: https://foodrevolution.org/blog/kale-health-benefits/