Definitions

Is a dark leafy green vegetable that is a member of the cabbage family. Kale can be eaten both cooked and raw and is an excellent vegetable juicing. This dark leafy green vegetable is one of the most nutritious vegetables providing nutients such as vitamin C, vitamin E, various B vitamins, manganese and minerals such as copper, iron and calcium. Kale has three times more calcium than phosphorus. It is extremely high in chlorophyll, carotenes, beta-carotene, lutein, and zeaxanthin.