This plant belongs to the cabbage family. Crimped leaves are characteristic of some varieties of kale. They can range in color from light green through darker green to purple. It comes from northern and central Europe as well as America and Asia. Likes to grow in colder climates. The kale loses its bitter taste when it freezes over. However, bitterness varieties are also available.
Kale is used as addition to salads, rice, groats and soups to improve their aroma and also as decoration dishes on the plate.
Advantages
Kale is a good source of sulfur compounds, iron, vitamin C. These are essential elements, among others. for a nice looking skin. Vitamin C in a 100 g portion of kale it covers almost 200% of the body’s requirements for this component. It is third in this respect, right after parsley and paprika leaves. The content of antioxidants in it helps to prevent cancer and delay the aging processes.
It is typical for green plants to be present in them folic acid (to prevent neural tube defects in newborns) andvitamin K (responsible for blood clotting). This is another example of a green plant, right after broccoli, spinach or lettuce, with valuable health properties.
Who is the kale for?
For future mothers, due to the presence of folic acid. Foods rich in folate should be introduced into the diet 3 months before the planned pregnancy. They do not accumulate permanently in the body, so you need to saturate the body with them beforehand through proper nutrition before becoming pregnant.
For those who have skin or nail problems
A balanced diet containing kale as well as protein products derived from lean meats such as chicken, turkey or fish meat in combination with green plants such as it promotes the building of collagen thanks to the content of vitamin C, sulfur compounds and iron. Collagen makes the skin firm and elastic. Kale also has a large dose of carotenes, which in turn can improve skin tone.
For those on a diet
It is a very low-calorie vegetable. It contains in 100 g 29 kcal. It is a very small amount. So you can eat it even in large quantities without worrying about the figure. The kale has a little bit of it too dietary fiber, potassium, calcium. For a vegetable, it contains almost 1/5 of the calcium norm for an adult.
Due to the content carotenes and vitamin K., it is a good idea to serve the kale with fat, e.g. olive oil. In this way, these ingredients will be better absorbed in the body.
Kale Salad Recipe (295 kcal)
250 g of kale
1 egg
1 pickled cucumber
1 apple
½ onion
100 g of natural yoghurt
Salt to taste or other favorite spices
A method of preparing:
- Thoroughly clean the kale leaves. Remove thick nerves. Pour boiling water. Boil until semi-hard.
- Hard-boil the egg (cooking time 8-10 minutes). Cool it down. Remove the shell. Dice.
- Wash the apple and grate it with the pickled cucumber. Do not remove the skin from the apple.
- Peel and chop the onion. Cut the kale into smaller pieces.
- Mix all vegetables thoroughly. Also add the yogurt, egg and salt.
Diet with the support of a dietitian and psychologist: Give it a try
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