Kale

The trendy superfood.

Kale is a green leaf vegetable that belongs to the Brassica family, and is also known as leaf cabbage or collard. It is characterized by its high content in water, so it is an excellent natural choice for cleansing the body and removing toxins.  Kale is high in calcium and vitamins, especially vitamins A, C and K, as well as being rich in fibre and iron. It is a very versatile vegetable and highly appreciated in the kitchen where it can be cooked fresh or eaten raw.

OTHER CURIOSITIES

– Scientific studies indicate that the calcium present in Kale is absorbed better than that found in milk.

– It is a very popular vegetable among celebrities, who add its colourful leaves as an ingredient to green smoothies.

– It is considered a “superfood” as it provides multiple health benefits.

WHEN TO EAT IT

Kale is considered a winter vegetable, although the new crop varieties and cultivation methods mean the CRICKET campaign can be extended throughout the year except during the months of July and August.