Kale, also known as borecole, is one of the healthiest and most popular vegetables around. This leafy green belongs in the Brassica family, making it a close cousin of broccoli, cabbage, and other cruciferous vegetables. In its infant form, kale sprouts have more nutrients and enzymes than its mature counterpart.
It has more iron than beef per calorie.
Kale is rich in vitamins K, C, B6, and E, folate, dietary fiber phosphorus, potassium, and magnesium.
Arugula, also known as rocket, is related to both the radish and watercress. The flavor of the leaves is similarly peppery. It can be eaten raw, added to salads with other salad greens, or cooked. Arugula is very high in protein, vitamin B6, amino acids, iron and calcium.