Kale, kohlrabi, and kelp are among vegetables that begin with the letter “K.” Kale and kohlrabi are both brassica vegetables, but kelp is a sea food that belongs to the seaweed family.
Curly kale has crimped leaves that are dark gray-green in hue. It has no cholesterol and is high in B complex vitamins and iron, just as other vegetables. Kohlrabi is praised for its spherical stem, which can be white, purple, or pale green in colour. It’s preferable to consume it when it’s fresh and little. Greens can be made from its leaves. Kelp is commonly utilised in Japanese and Asian cuisines.
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