March is KIWI and KALE Month!
Did you know…?
Kiwifruit is popular across the US and the world and has been enjoyed by people for over 700 years. It originally could be found growing in China where they were called Yang Toa (sunny peach). Kiwifruit grows on vines like grapes. California produces 98% of the kiwifruit grown in the United States. It is the most nutrient dense fruit and has twice the vitamin C of an orange.The most common way to eat a kiwifruit is to cut the fruit in half and scoop out the green fruit. However, the skin is edible, delicious, and really nutritious! The skin is loaded with nutrients and fiber that will help keep you healthy.
Kale belongs to the same family as cabbage, Brussels sprouts, and collards. Kale is popular now, but people have been growing this super food for more than 2,000 years. Popular in Europe during Roman times and the Middle Ages, it arrived in the U.S. in the 17th century. Types of kale are marked by color (green, white, purple, or bluish green) and leaf shape.Kale is packed with antioxidants and other nutrients. Some research suggests that regularly eating vegetables in the cabbage family, like kale, helps lower the risk of certain cancers. One cup of chopped raw kale provides more than 100% of the recommended daily amount of vitamins A and K.