Kale

Kale microgreens have a subtle sweetness; and feature a tender, savory bite to them. Stems are light purple, with mini serrated gray green leaves edged with a hint of purple.

Health Benefits:

Kale is a low-calorie, low-carb, low-fat food that also supplies you with protein that improves digestive health and keeps you feeling full longer. A serving of kale has less than a gram of fat, 3 grams of protein, 35 milligrams of sodium and no sugar.

Kale is among the most nutrient dense foods on the planet. Kale is a leafy vegetable that is related to the cruciferous vegetable family. Kale has been consumed since Roman times and has been cultivated in Europe and China for years.

It’s a versatile vegetable with a relatively neutral flavor that can be prepared in many different ways. Even if you’re not a huge fan of greens, you can almost certainly find a way to enjoy kale.

It contains the highest levels of lutein of all vegetables contained with the USDA’s database. It also contains vitamins A, K, C, B6, and minerals Manganese, Calcium, Copper, Thiamin, Folate, Iron, Riboflavin, and Potassium.

• Anti-inflammatory
• Has potent antioxidants
• Improves eye health
• Detoxifies wastes from your body
• Improves heart health
• Fortifies your bones
• Protects infant brain development
• Lowers cancer risk
• Manages cholesterol
• Builds immune system
• Lowers risk of and manages diabetes
• Aids in weight loss
• Improves brain health
• Protects DNA
• Improves appearance and health of hair and skin
• Helps fight depression
• Helps prevent stomach ulcers 

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