Kale, locally known as “Sukuma Wiki,” is a leafy green vegetable that has gained significant popularity in Kenya due to its nutritional value and versatility. It is a staple food in many Kenyan households, often incorporated into various dishes, from stews to salads. Its versatility, nutritional value, and relative ease of cultivation have made it a popular choice for both small-scale farmers and commercial growers.

Kale is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. It is an excellent source of vitamins A, C, and K, as well as calcium, iron, and fiber. These nutrients are essential for maintaining good health, boosting the immune system, and promoting overall well-being. Regular consumption of kale has been linked to various health benefits, including improved digestion, reduced risk of chronic diseases, and enhanced immune function.