Kale

 

Sometimes, called leaf cabbage, kale is primarily grown for its edible leaves, and is also used for decorative purposes. (It’s that stuff that the supermarket sticks around vegetables in display cases in the hope of adding an appetizing touch, which kale almost never does.)

This is a cabbage-like vegetable, part of the mustard family, related to broccoli and Brussels sprouts. It contains vitamins A, K, C, folate and minerals such as potassium, calcium and magnesium. One of those leafy greens whose sugars help to fuel intestinal health.

Kale can help with weight loss, heart health and protecting against diseases.

Consumption of kale in excess can, however, lead to problems, such as stomach irritation and constipation.  And kale can increase the chance of getting kidney stones, and the risk of iodine deficiency.

This is not a definitive list about kale, so please don’t quote me.

You might not want to eat kale every day, if at all, because, in my personal opinion, kale is not delectable in either texture or taste and doesn't even look that good. 

You may have found a tasty, delicious way of preparing kale either cooked or raw.

But, somehow, I doubt it!