Kale

This leafy green is not only one of the healthiest vegetables available, but it also thrives in the cooler months. Brussels sprouts, cabbage, and turnips are all members of the cruciferous vegetable family, which includes other cold-tolerant plants. Kale may be harvested all year, although it prefers cooler temperatures and can even withstand snow.

Kale is a healthy and versatile green. Vitamins, minerals, fiber, antioxidants, and strong plant compounds abound in this superfood. In fact, one cup of kale (67 grams) provides the daily required consumption of vitamins A, C, and K. B vitamins, calcium, copper, manganese, potassium, and magnesium are also abundant. Kale is also high in flavonoid antioxidants including quercetin and kaempferol, which have anti-inflammatory properties. According to some research, eating a diet rich in flavonoids can help lower the risk of cancers such as lung and esophageal cancer.