Kale Meaning: Definition, Examples, and Translations
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kale
[keɪl ]
Definition
food item
Kale is a leafy green vegetable that belongs to the Brassica family, which includes other vegetables like cabbage, broccoli, and Brussels sprouts. It is known for its nutritious qualities, being high in vitamins A, K, and C, as well as fiber and antioxidants. Kale has a slightly bitter and peppery flavor, often used in salads, smoothies, and cooked dishes. Its popularity has surged in recent years, often hailed for its health benefits and versatility in various cuisines.
Synonyms
borecole, leafy green.
Examples of usage
- I made a kale salad with lemon dressing.
- Kale is a key ingredient in green smoothies.
- Many restaurants feature kale on their menus.
- I started growing kale in my backyard garden.
Translations
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Origin of 'kale'
The word 'kale' derives from the Scottish word 'cabbage', which is rooted in the Old English term 'cabbage', stemming from the Latin 'caput', meaning 'head'. The plant itself has ancient origins, with evidence of its cultivation dating back to the Eastern Mediterranean regions around 2000 BC. Kale was commonly consumed in Europe throughout the Middle Ages and played a significant role in the diets of peasants. It became particularly important during World War II when food shortages led to a renewed interest in growing nutritious vegetables. Over the centuries, kale has evolved into various varieties, with some being bred for specific textures and flavors. In the modern era, particularly in health and wellness communities, kale has achieved superfood status, recognized for its high nutrient density and health benefits.