Kale
Kale
Kale (/keɪl/), also known as leaf cabbage, is a type of vegetable that belongs to the Brassica family, which also includes other vegetables like cabbage, broccoli, and Brussels sprouts.
Etymology
The term "kale" is derived from the Northern Middle English cale (for various cabbages), which is related to the Old Norse kál, both descend from the Proto-Germanic *kālaz.
Description
Kale is a green, leafy vegetable that is rich in nutrients. It is known for its high content of vitamin C, vitamin K, and iron. Kale can be eaten raw in salads, cooked, or used in smoothies and juices. It is also a popular ingredient in many vegetarian and vegan dishes due to its high nutritional value.
Varieties
There are several varieties of kale, including curly kale, dinosaur kale, and Russian red kale. Each variety has a slightly different taste and texture, but all are equally nutritious.
Health Benefits
Kale is a nutrient-dense food that is high in antioxidants and vitamin C. It is also a good source of vitamin K, which is necessary for blood clotting. The iron content in kale is comparable to that of beef, making it a good alternative for those following a vegetarian or vegan diet.
Related Terms
- Brassica: A genus of plants in the mustard family (Brassicaceae). Members of this genus may be known as cruciferous vegetables.
- Cabbage: A leafy green or purple plant, closely related to kale.
- Broccoli: An edible green plant in the cabbage family, whose large flowering head is used as a vegetable.
- Brussels sprouts: A member of the Gemmifera Group of cabbages, grown for its edible buds.
External links
- Medical encyclopedia article on Kale
- Wikipedia's article - Kale
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