Kale
Kale is a vegetable of the genus Brassica oleracea. Plants of this genus are cultivated for their edible flowers and leaves. Cabbage, broccoli, cauliflower, brussels sprouts, and kohlrabi are some well-known vegetables of this genus.
Kale contains around 2.7 mmol of antioxidants per 100 g and is known for being one of the most nutritious vegetables in the world. [16] If you are eating this vegetable because of its antioxidant content, you should consider its red varieties because they contain more. FRAP analysis shows that these red types contain up to 4.1 mmol of antioxidants per 100 g. [17]
This vegetable is good for the heart. It also contains several minerals that help in maintaining bone health and other body functions.