Kale

Brassica oleracea L. var. acephala is a popular cruciferous vegetable originating from Central Asia, and is well known for its abundant bioactive compounds. Kale is a leafy green vegetable that has been grown in Europe since the Middle Ages, and has gained a great popularity as a “superfood” in recent years, due to its anticancerogenic and antioxidant potential. Furthermore, it is an important vegetable crop in traditional farming systems, grown for their leaves and flower buds. Kale, however, boasts a wealth of nutrition and is fat-free, sugar-free, cholesterol-free, and exceptionally low in sodium and calories. It contains so many vitamins and nutrients that can contribute to supporting many health benefits.The leaves can be eaten fresh or as a cooked vegetable and are a source of vitamin A, vitamin C, calcium, iron, and vitamin B6.

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Kale can be found in highland areas. Grows best in full sun, with a soil pH between 6-7. This crop requires cold temperatures, and by this environmental conditions it will produce sweeter kale.

• Root - taproot.
• Stem - erect, light green.
• Leaves - produce a rosette of elongated leaves with wavy to frilled margins, green in colour. 
• Flower - yellow in colour, and can be white.
• Fruit - dry capsules known as siliques, containing seeds.
• Seed - small oval or ellips, brown to blackish, smooth surface.

Generative propagation is by seed.

Polyphenol, glucosinolate, terpenoid, carotenoid (lutein, betacaroten), phenolic compound, ascorbat acid, folate acid.

• Kale supports eye health and reduce your risk of macular degenaration and other age-related eye diseases.
• It reduces the risk of heart disease by helping lower LDL cholesterol, or “bad cholesterol”.
• Can help lower blood pressure naturally.
• Can help reduce the risk of osteoporosis, a common disorder in which the bones grow fragile and become prone to fractures.