Kale, the Latin scientific name is Brassica alboglabra L. H. Bailey, also known as: white kale, green leaf cabbage, kale (Guangdong), kale, mustard, is an annual of the Brassica family and Brassica family. Herbaceous plant, with a long history of cultivation, is one of China's specialty vegetables. The green kale greens are tender, crisp, sweet and delicious. The fat and tender flower sprouts and young leaves are used for consumption. Every 100 grams of fresh kale greens contains 92-93 grams of water and 51.3-68.8 mg of vitamin C. , and also contains quite a lot of minerals. It is one of the most nutritious vegetables among cabbage vegetables. It can be eaten stir-fried, souped, or used as a side dish. Kale contains cellulose, sugar, etc. It is sweet in taste and pungent in nature, and has the functions of diluting water and reducing phlegm, detoxifying and dispelling wind, removing pathogenic heat, relieving fatigue, clearing the heart and improving eyesight. However, eating kale for a long time has the side effect of depleting one's vitality and inhibiting the secretion of sex hormones.