Kale is an amazingly nutritious leafy green vegetable. It is a cruciferous vegetable that belongs to the Brassica family of vegetables, which includes cabbage and Brussels sprouts. Kale contains high amounts of beta carotene (precursor of vitamin A) and vitamin C. It is also rich in minerals. Being a green vegetable, it is high in folic acid.

The high calcium and magnesium content of kale helps in building bones and may fight against bone degeneration. Vitamin A and C are antioxidants that protect against many health ailments. The high fiber content of Kale improves the digestive health and protects the colon. The high potassium and low sodium content of Kale makes it an alkaline food and helps those who suffer from acidity and other digestive disorders. Potassium is good for blood pressure and heart health. Being a cruciferous vegetable, Kale contains sulfur compounds which fight free radicals.

Kale is one of the most tasty and attractive vegetables grown by farmers and it's packed full of good-for-you nutrients. It is a brassica and part of the cabbage family. Kale is produced from June until March and is at its most plentiful from October. Kale is an attractive vegetable with its deep green color and curly leaves. Kale has a much richer flavor than cabbage and it is successful in harsh climates where more delicate cabbage varieties fail.