- Kale - Wikipedia
Kale ( k eɪ l ), also called leaf cabbage, belongs to a group of cabbage (Brassica oleracea) cultivars primarily grown for their edible leaves; it has also been used as an ornamental plant Its multiple different cultivars vary quite a bit in appearance; the leaves can be bumpy, curly, or flat, and the color ranges from purple to green
- Kale: What It Is, Nutrition and Benefits - Cleveland Clinic Health . . .
Kale is a superfood packed with nutrients that boost digestion and eye health, fight cancer and inflammation and help your body remove toxins Kale is a superfood packed with nutrients
- 羽衣甘藍 - 维基百科，自由的百科全书
羽衣甘藍（英語：kale, borecole 學名：Brassica oleracea var sabellica L ），又名無頭甘藍、海甘藍，是一種蔬菜，也可植入花壇裝飾。 在 西歐 是一种冬季常见大众蔬菜，在德國俗称“绿菜”（德语：Grünkohl），通常是腌制成酸菜，用来炖 肉 ，或者配烤 香肠 。
- 9 Health Benefits of Kale
Kale is a nutritious food rich in antioxidants, vitamin C, vitamin K, and beta-carotene It also contains nutrients that can support eye health, weight management, heart health, and more
- Kale: Health benefits, nutrition, eating, and risks - Medical News Today
Possible health benefits of kale include lowering the risk of type 2 diabetes, protecting against heart disease, and helping prevent constipation Kale may also improve bone, skin, and hair
- 10 Health Benefits of Eating Kale (And When to Avoid It) - eMediHealth
Eat young, tender kale leaves raw by adding them to your salad Enjoy kale chips for a healthy snack Add kale to smoothies to boost their nutritional value Use kale along with other green vegetables to make a healthy glass of vegetable juice Steaming, microwaving, and stir-frying are the best ways to cook kale
- Kale: Health Benefits, Nutrients per Serving, Preparation . . . - WebMD
Kale is a leafy green vegetable that has been grown in Europe since the Middle Ages In the last five years, its popularity has soared in the U S along with its reputation as a superfood
- Kale - The Nutrition Source
While curly and lacinato (also known as dinosaur or Tuscan) are generally the most common types of kale, this vegetable comes in a wide variety—each with its own unique colors, flavors, and textures: redbor is characterized by its deep purple, curly leaves; the blue-green and purple-red leaves of red Russian are known for being semi-sweet
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