K is for Kale
Home Harvest 2012
Survives frost
Steaming deliciously into soup
Soothing meal
close up of our Kale 2012
Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein and zeaxanthin.[3] Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.[4] Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.[5] Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.[6][7] Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties
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And it's good too.
ReplyDeleteHave a terrific day and weekend. ☺
I love kale! It's too bad my kids are so crazy about it...
ReplyDeleteHappy Friday!
That's a good one. :)
ReplyDeleteMy mother is 88 and she cooks a pot of kale soup nearly every week. She just loves it; me, not too much.
ReplyDeleteYum! It's wonderful so many ways.
ReplyDeleteI work at a vegetable market in the summer, and when my boss isn't looking, my best friend and I like to have kale fights. It makes a great nunchuck. ;)
ReplyDeleteI've never had Kale. I really need to eat more green things :)
ReplyDeleteKale is very popular here- lots of different varities; tha looks like Cavelo Nero. I grow Red Russian, Curly Kale and Cavelo Nero.
ReplyDeleteIt's a lovely leafy veg/ steamed with garlic and onions.