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October 16, 2019 at 3:31 AM #75219
How Useful And Nutritional Vegetable “The Kale”
Kale inhibits inflammation and protects the vessels
Many advantages distinguish the cabbage also from a health point of view. In kale, for example, there are comparatively many omega-3 fatty acids which have anti-inflammatory effects. A plate full covers about 30 percent of an adult’s daily requirement for these fatty acids.
A similar preventive effect against inflammatory processes in the body has Vitamin K. Even in 100 grams of kale, the threefold daily requirement of this rare vitamin is included. Vitamin K has been proven to protect human vessels from deposits that can lead to arteriosclerosis in the long term.
More than 45 different flavonoids in kale lower the risk of cancer for the body cells. Also, the two carotenoids lutein and beta carotene have excellent anti-carcinogenic properties, including the digestive organs and the bloodstream theblogpoint(.)com/alive-after-the-fall-review/. Its healthy ingredients also make kale a good detoxifier for the body.
Good for digestion and cholesterol
Fresh kale also improves the digestion, and more gently than other types of cabbage. The leaves, eaten raw and washed, lower cholesterol and blood lipids. The cardiovascular system does both very well.
Low in calories is the freshly-consumed vegetables at just 49 kilocalories per 100 grams as well.
Tips for buying kale
Kale, also known as kale cabbage, cabbage stalk, cabbage, winter cabbage, lignite, and even Frisian palm in East Frisia, is a classic winter vegetable. You can buy it from autumn to March, but kale tastes best after the first frost, because the cold increases the sugar content in the leaves.
When buying, make sure that the leaves of the kale look crisp and fresh and have no yellow-brown edges.
Freezing allows for long shelf life
Once cooked kale should not be stored for a long time and if possible not reheated . Well closed, it can be kept in the fridge for a few days, but then it should be used up completely.
Fresh kale stays in the fridge for four to five days. The storage of kale is best when the leaves are blanched and frozen briefly. After thawing, you should process them immediately.
Kale – also raw a pleasure
Although most people prefer to cook kale, the vegetables are also excellent for raw: the raw leaves offer a great deal of variation and bring out the eclectic health benefits of kale.
Here are four ideas for the preparation of raw kale:
The fresh green can be mixed with sweet fruits to a tasty smoothie.
Cut small, the leaves together with olive oil, lemon and Mediterranean herbs make a crisp salad.
Kale can also be served very well with onions , garlic , soy sauce and sesame oil, as a delicious side dish to a rice dish.
For nibbling, the green vegetables are also available. Dried kale leaves are available as chips, for example with cocoa and cinnamon, or with carob and onion.
- This topic was modified 4 months, 1 week ago by maxthomas.
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