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Kale
Kale is a Brassica oleracea vegetable, as well as a member of the Cruciferae family. Broccoli and cauliflower are other crucifers.
Kale is a superfood that’s high in vitamins A, K, and C. It’s also high in antioxidants, providing up to 2.7 millimoles per 3.5 ounces (100 grams). Kale varieties with red hues, on the other hand, may contain up to 4.1 mmol of antioxidants per 3.5 ounces, which is close to twice as much antioxidant activity as blue kale.
Kale’s vibrant color is due, in part, to the presence of more anthocyanin antioxidants and other antioxidants that give them their rich color. Kale is also a high-calcium plant-based source that promotes bone health and contributes to other cellular processes.