Kale: meaning, definitions and examples
๐ฅ
kale
[ keษชl ]
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
Translations of the word "kale" in other languages:
๐ต๐น couve
๐ฎ๐ณ เคเฅเคญเฅ
๐ฉ๐ช Grรผnkohl
๐ฎ๐ฉ kale
๐บ๐ฆ ะบะฐะฐะปั
๐ต๐ฑ jarmuลผ
๐ฏ๐ต ใฑใผใซ
๐ซ๐ท chou frisรฉ
๐ช๐ธ col rizada
๐น๐ท kale
๐ฐ๐ท ์ผ์ผ
๐ธ๐ฆ ูุฑูุจ ู ุฌุนุฏ
๐จ๐ฟ kadeลรกvek
๐ธ๐ฐ kadeลรกvek
๐จ๐ณ ็พฝ่กฃ็่
๐ธ๐ฎ kale
๐ฎ๐ธ kรกl
๐ฐ๐ฟ ะบะฐะปะต
๐ฌ๐ช แแแแแ
๐ฆ๐ฟ kale
๐ฒ๐ฝ kale
Etymology
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.