Kale or borecole is rich in numerous health benefiting polyphenolic flavonoid compounds such as lutein, zea-xanthin, and beta-carotene, and vitamins than found in any other green leafy vegetables. It is widely cultivated across Europe, Japan, and the United States for its “frilly“leaves.
Botanically, the plant belongs to the “cabbage” (Brassica) family subgroup of Brassica oleracea (acephala group), characteristic of headless, leafy greens. It features close similarity in growth and appearance to collard greens. Other common vegetables closely related being: broccoli, cauliflower, brussels sprouts, etc.
- chlorogenic acid
- anthocyanins (purple variety)
- vitamin C
- beta carotene
- vitamin K