How to Eat Kale in the Right Way
Kale is a variety of cabbage. Its nutritional properties and health benefits were known for centuries and once, kale was the most widespread vegetable in Europe.
For a long time, kale has been used only as a fodder culture although its popularity among vegans and people who maintain a healthy lifestyle is gaining momentum. Napa cabbage is a more popular variety of cabbage but they have a lot in common. Specific leaf structure and the absence of noggin make them very familiar, but kale cabbage outstrips all other cabbage varieties. Kale tastes like regular cabbage with a specific aftertaste that reminds spinach. By the way, kale is healthier and more nutritious than spinach in the terms of quantity against quality.
Kale cabbage is irreplaceable for vegans and vegetarians due to its nutritional composition that makes kale cabbage a full substitute for meat. Kale is extremely rich in A, E, PP, and K vitamins, vitamins of a B group, and includes a big number of ascorbic acid. Minerals, fatty acids, and vitally-important microelements are also present in kale, making it a superfood for vegans.
Why should we eat kale cabbage?
Copper, zinc, calcium, iron, phosphorus, sodium, selenium, and magnesium are also presented in kale in big numbers. Vegans often lack Omega-3 fatty acids but this element is also present in kale. Kale strengthens immunity, improves eyesight, and protects eyes from ultraviolet radiation. Kale is recommended for those, who suffer from bone illnesses, reduced eyesight, diabetes, and high insulin levels.
Kale doesn’t include fats and brings a long-playing feeling of nourishment. Fiber, water, and green pigment also benefit your health. Kale could be eaten raw as a part of a salad or a garnish of a coarse meal.
Since kale has been known for centuries, there’re many traditional recipes that include this incredible vegetable. As well as other vegetables, kale loses most of its health benefits and nutritional component during the thermal threat. Deep-fried, strongly baked and steamed kale saves a part of its qualities but it is much better to eat this vegetable raw.
Lightly heated kale with topping will serve you as a great and delicious garnish while sliced kale leaf can form the basis of your salads. Chilled kale could be a great idea for cold, summer salads.
Kale goes great with garlic, cherry tomatoes, lavender, zucchinis, and pumpkin seeds. If you want to enrich the taste of your salads, use linen or olive oil.
Smoothies are the handiest way to eat big numbers of kale. You can shred a whole noggin of kale and drink it in one go. Fresh kale can be stored for a few weeks in a fridge or be frozen for the winter.