Kale Health Benefits, Nutrition and Vegetable Facts
Health Benefits of Eating Kale
Overview and Facts about Kale
Kale (scientific name Brassica oleracea L.), like bok choy, kailon and daikon, is a plant that belongs to the Brassicaceae family. This cruciferous vegetable is a typical cabbage with loosely furled leaves, instead of growing a head. Kale leaves have a special ruffly look that distinguishes it from its cousin, collard greens. The vegetable is generally slightly bitter in taste, even though this bitterness may be tempered through rinsing, cooking, or using much younger leaves. And it is nutritionally rich, compared to other green vegetables.
Usually, kale is consumed cooked, while fairly young leaves can be cut from the vegetable stalks and used raw to make a variety of salads. When cooked, kale is added to make soups in Portugal, roasted together with pizza in Italy, mixed in mashed potatoes in Ireland, and eaten plain around the world. When preparing kale for cooking, remember that the stems are harder to cook compared to the leaves. In general, cooks cut out the biggest stems to be discarded or cooked longer, to get rid of woody stems and soggy leaves.
Kale Nutrition Facts and Calories
|Nutrition Value of 1 cup (67 g) Raw Kale (Chopped)|
|Total Fat||0 g|
|Total Carbohydrates||7 g|
|Dietary Fiber||1 g|
Combine the kale, onion, cheese and hazelnuts in a big bowl, toss well. Drizzle the olive oil over, then season with salt and pepper to taste. Mix well.
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