2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Kale / Kale /, also known as grunkol is a plant of the species Brassica oleracea, which also includes Brussels sprouts, broccoli, cauliflower and ordinary cabbage.
It has a green color and a pleasant taste. It is extremely popular, and there are varieties in the world. Grunkol is widely used for salads and cooked dishes in Europe, Taiwan, USA, Russia, Central and Southeast Africa. It is a popular dietary supplement in Japan.
Kale tolerates winter temperatures well, which is why it is the ideal fresh food in winter, when fresh vegetables are mostly from greenhouses. Grunkol tolerates frost very well, and an interesting fact is that then it tastes better and more fragrant. It is believed that kale is closer to wild cabbage than to its domestic counterparts.
Composition of kale
Kale is extremely rich in vitamins and minerals, which makes it extremely suitable for humans. It contains a large amount of carotenoids, vitamins C, K, A, iron, calcium, manganese, phosphorus, copper.
This type of cabbage is rich in fiber and cellulose, and in case of injury / cutting, chewing / it forms sulforaphane - a substance with high antibacterial and anti-cancer properties. Kale is a source of indole-3-carbinol, which stimulates DNA repair in cells. An important detail about grunkol is that the vitamins and minerals contained in it are directly absorbed by the body.
One serving kale contains about 36 calories, 40% of the daily requirement of magnesium, 15% of vitamin B6 and calcium, 180% of vitamin A, 200% of vitamin C and as much as 1020% of vitamin K. This content makes it extremely suitable for any diet for weight loss.
Selection and storage of kale
Kale is a winter plant. Be careful, because like any other leafy vegetable, kale has the ability to accumulate nitrates in its leaves. When viewed in greenhouses and hotbeds, this risk increases.
Before buying otherwise useful vegetables, make sure the conditions of its cultivation, if possible. Those who have increased acidity in the gastrointestinal tract should be careful. Kale is not found in mass stores, but on the other hand it is very easy to grow. Only, you need to get seeds from a useful product.
Cooking kale
Kale It is used both raw for salads and in heat-treated dishes. It has a juicy and rich taste, which can be complemented by strong spices - soy sauce, pepper, vinaigrette. Goes with highly fragrant cheeses and bacon.
Grunkol is suitable for sautéing with garlic and olive oil. Serve it in the form of a salad with chicken, eggs, hard cheese and fresh spices. Another salad that can be served is with grunkol, croutons and parmesan. This type of cabbage is very easy to cook and fortunately there is no danger of overcooking it.
Steaming and frying slightly reduce the content of nutrients in kale, but when cooked, their levels are significantly reduced. For this reason, choose the first two ways of heat treatment of the plant to get the most useful substances from it.
Benefits of kale
Kale is very high in calcium, which is why it is recommended for consumption by older people who are at increased risk of bone fragility. It is useful for menopausal women for the same reason. It is good to consume by people who suffer from osteoporosis or other diseases with reduced calcium content.
A number of studies show that the solution to the serious problem of osteoporosis is actually in plant foods. Calcium in this plant, as well as regular exercise prevent the development of this insidious disease.
Kale protects against skin, breast and prostate cancer. This action is possible because it supports the enzymes that work to detoxify the body and fights the harmful effects of free radicals.
Improves metabolism and can be included in the diet against obesity. It has a detoxifying effect, improves digestion and stimulates the natural peristalsis of the digestive tract. As it turned out, when cut and chewed, the plant forms sulforphane, which is a valuable substance with very high anti-cancer and antibacterial properties.
Indole-3-carbinol in kale stimulates DNA repair in cells and, according to studies conducted on laboratory animals, has antioxidant, anti-cancer and anti-atherogenic effects. The latter effect means that the calluses prevent the development of atherosclerosis.
Recommended:
How To Make Kale Chips
Kale chips is an important source of fiber and vitamins. Baked at low temperature for a longer period of time, it becomes crispy without browning or burning. The recipe for kale chips which we will present to you is universal and easy to implement, but there are a few key steps that are crucial to achieving the desired result.
The Kale Hope Championship Kicks Off In The United States
A world kale competition will be held in Buffalo, New York, US media reported. Traditionally, various racing meals are organized in Buffalo, in which huge quantities of chicken wings, hot dogs or other harmful foods are ingested. This year, however, the focus of the competition has shifted.
