Kale plants have green or purple leaves, and the central leaves do not form a head .
| FactSnippet No. 1,050,417 |
10 Facts About Kale
2.
Kale originated in the eastern Mediterranean and Anatolia, where it was cultivated for food beginning by 2000 BCE at the latest.
| FactSnippet No. 1,050,418 |
3.
Kale is usually an annual plant grown from seed with a wide range of germination temperatures.
| FactSnippet No. 1,050,419 |
4.
Kale leaves are increasingly used as an ingredient for vegetable bouquets and wedding bouquets.
| FactSnippet No. 1,050,420 |
5.
Kale is a good source of thiamin, riboflavin, pantothenic acid, vitamin E and several dietary minerals, including iron, calcium, magnesium, potassium, and phosphorus .
| FactSnippet No. 1,050,421 |
6.
Kale is a source of the carotenoids, lutein and zeaxanthin .
| FactSnippet No. 1,050,422 |
7.
Kale is high in oxalic acid, the levels of which can be reduced by cooking.
| FactSnippet No. 1,050,423 |
8.
Kale contains high levels of polyphenols, such as ferulic acid, with levels varying due to environmental and genetic factors.
| FactSnippet No. 1,050,424 |
9.
Kale is considered a Northern German staple and comfort food.
| FactSnippet No. 1,050,425 |
10.
Kale-based dish with other vegetables and sourdough bread, served at a restaurant in Australia.
| FactSnippet No. 1,050,426 |