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Kale Research Paper

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Kale originated over 2,000 years ago and was one of the most widely eaten green vegetables during the Middle Ages. Since kale has a special ability to resist cold temperatures, it was particularly popular in colder regions. Kale served an important role during ancient Roman times as a staple food for peasants due to the vital nutrients it provided. English settlers are said to have brought kale over to the United States in the 17th century. During World War II, English citizens used kale as a crop in their victory gardens. Kale varies in leaf color from light to dark shades of green and violet. Differences can also be seen in height with the variety of stem lengths that kale may have, which can also be a factor in the flavor that kale produces.
Kale, cabbage, cauliflower, broccoli and Brussels sprouts are all the same species of plant and are members of Brassica oleracea. It is generally more disease- and pest-resistant than other brassicas, although it can experience similar problems. USDA guidelines for cultivating …show more content…
Kale is one of the healthiest greens on the planet and it is evident why it is considered one of the world’s "superfoods." Since Kale is so easy to grow and can resist low/high temperatures it is the perfect ingredient to be used in commercial food production. The consumer demand is also very high so the distribution will be easy as well! An added bonus of kale is that it does not have to be chemically altered or mutated like other fruits and vegetables that do not have the ability to grow year-round. Therefore because kale avoids mutations, it will always be harvested and distributed fresh and green (or purple in some cases). With numerous health benefits, ease of production and ability to grow year-round, kale is beneficial to both the consumer and the producer. As a win-win for both the consumer and producer, kale is the perfect and trendy choice for a

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