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Kale is loose-leafed edible plant derived from the cabbage of the mustard family. In Scotland, kale provided such a base for a traditional diet that the word in some Scots dialects issynonymous with food. To be “off one’s kail” is to feel too ill to eat.

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Description

Kale originated in the eastern Mediterranean and Asia Minor, where it was cultivated for food beginning by 2000 BC at the latest.
Some curly-leaved varieties of kale already existed along with flat-leaved varieties in Greece in the fourth century BC.
These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales.

Kale is excellent source of vitamin K, vitamin C, vitamin A, manganese, and copper; a very good source of vitamin B6, fiber, calcium, potassium, vitamin E, and vitamin B2; and a good source of iron, magnesium vitamin B1, omega-3 fats, phosphorus, protein, folate, and vitamin B3. There is also over 45 different flavonoids in kale.

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