Kale is a broad leaf vegetable that is green or purple in color depending on the variety. Although it can be grown throughout the year, kale is found in markets mainly between mid-winter and late spring.

Nutritional benefits

Kale is one of the few vegetables that provides omega-3 ALA (alpha-linolenic acid) in significant proportions. It is rich in minerals and trace elements, such as calcium, copper, iron, potassium, and vitamins B1, B2, C, E, and K, and is excellent in vegetable juice.

It also contains a large amount of beta-carotene, lutein, and zeaxanthin. Like broccoli, kale has anti-cancer properties due to its ability to promote cell repair and slow the proliferation of cancer cells.

Kale is also rich in flavonoid substances, useful against indigestion, inflammation, stress, and high cholesterol levels.

The virtues of kale juice

Helps keep bones healthy

Kale, an excellent source of calcium, helps maintain good bone density and promotes ossification. Who said that only whole milk has calcium?

Helps preserve brain abilities

The omega-3s it contains can prevent neuro