Back in the middle ages the most commonly eaten green vegetable was kale. It remains one of the most commonly eaten vegetables in many parts of the world but in modern America it is one of the lesser eaten green vegetables, which is a shame because it is one of the tastiest and one of the most nutritious of all green vegetables.
Kale is a form of cabbage but unlike more common cabbages its central leaves do not form into a head. It is related to broccoli, cabbage, collard greens, and brussel sprouts. It is a hardy cold weather crop grown in fall, winter, and spring. Its flavor becomes sweeter after it has experienced frost. It is eaten raw in salads and cooked in numerous ways.
Kale is an essential ingredient in the East African stew ugali. The traditional Irish dish colcannon is made with mashed potatoes and kale. Brazil's national dish, fiejoada, is served with a side dish of chopped and stir-fried kale. Kale is very popular in northern Europe and served throughout Europe. In Japan kale juice is drunk as a nutritional supplement.
The health benefits of kale are numerous. It has abundant sulfur and its juice can be used to treat stomach or duodenal ulcers. It is a very high source of chlorophyll, iron,vitamin C, vitamin K, and vitamin A. For those who avoid dairy products, kale is an exceptional source of calcium.
Kale also includes the phytonutrients indoles and isothiscyanates, which are known to block carcinogens. It is also very high in the phytonutrient zeaxanthin, which builds the immune system and helps prevent several forms of cancer. Kale's high chlorophyll levels help fight viruses and ease congestion in the lungs. Kale is also high in fiber.
Kale is a powerhouse vegetable that can help you improve your health and maintain vibrant health. The next time you are shopping for groceries don't walk past the kale without picking some up. In addition to the health benefits, you will discover a very tasty vegetable to enhance your meals.
Kale is a form of cabbage but unlike more common cabbages its central leaves do not form into a head. It is related to broccoli, cabbage, collard greens, and brussel sprouts. It is a hardy cold weather crop grown in fall, winter, and spring. Its flavor becomes sweeter after it has experienced frost. It is eaten raw in salads and cooked in numerous ways.
Kale is an essential ingredient in the East African stew ugali. The traditional Irish dish colcannon is made with mashed potatoes and kale. Brazil's national dish, fiejoada, is served with a side dish of chopped and stir-fried kale. Kale is very popular in northern Europe and served throughout Europe. In Japan kale juice is drunk as a nutritional supplement.
The health benefits of kale are numerous. It has abundant sulfur and its juice can be used to treat stomach or duodenal ulcers. It is a very high source of chlorophyll, iron,vitamin C, vitamin K, and vitamin A. For those who avoid dairy products, kale is an exceptional source of calcium.
Kale also includes the phytonutrients indoles and isothiscyanates, which are known to block carcinogens. It is also very high in the phytonutrient zeaxanthin, which builds the immune system and helps prevent several forms of cancer. Kale's high chlorophyll levels help fight viruses and ease congestion in the lungs. Kale is also high in fiber.
Kale is a powerhouse vegetable that can help you improve your health and maintain vibrant health. The next time you are shopping for groceries don't walk past the kale without picking some up. In addition to the health benefits, you will discover a very tasty vegetable to enhance your meals.
© Copyright by M. K. Albus. All Rights Reserved.
See other articles by M. K. Albus: Using Roses in the Kitchen - The Wonders of Kale - Dogs and Nuts Are Not a Good Mix - A Taste of Paprika - Food and Vibration - Dad's Apple Pandowdy
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