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What is Kale?

Kale has been cultivated as food since the 5th century BC, and was the most commonly eaten green vegetable until the Middle Ages. This leafy green plant (which is part of the cabbage family) originated in the Mediterranean region, but was historically very popular in Northern European countries due to its resistance to frost. Today, kale has regained immense popularity and is hailed as one of the most nutrient-dense foods on the planet.

Benefits of Kale

At only 33 calories per cup, kale is a definite superfood, packed with almost 3 grams of protein, 2.5 grams of fiber, beta-carotene, vitamins A, C and K, folate and alpha-linolenic acid, an important omega-3 fatty acid. Kale also contains the nutrients lutein and zeaxanthin, which are thought to protect against macular degeneration and cataracts, and many essential minerals including zinc, calcium, phosphorus and potassium. Kale boasts many impressive health benefits:

  • Shown to improve brain development
  • Thought to yield anti-aging properties
  • Helps lower cholesterol

Kale can be found in: