Kale is a leafy green vegetable, which at first glance seems to be a mixture of lettuce, chard and broccoli. In fact, it belongs to the family of the latter, and cauliflower and Brussels sprouts.
It is native to Asia Minor and has always been heavily consumed in Central Europe. But after becoming known in the United States - where there even exists National Kale Day, which is held on the first Wednesday of October - its fame has spread to the world.
The reason for this is in its broad nutritional properties, including its high iron content (it is said to have more than beef), as well as calcium (135 mg per 10 g, ie more Than cow's milk).
It also has a lot of vitamin C (10 times more than spinach) - which favors the absorption of iron, therefore ideal for those suffering from anemia - vitamin A - important for skin and visual health - and vitamin K.
Kale is also very rich in magnesium, copper, potassium and sodium, which give it a diuretic effect that helps reduce high blood pressure - and therefore prevents cardiovascular diseases - and fluid retention.