And in fact kale is so lost and so forgotten compared to parsnips or turnips or sunchokes that many farmers did not know what it was! The assumption is that during WWI or WWII, kale fell out of fashion because it was all that people could eat and that in areas like Paris, the urban energy and lifestyle did not lend itself to eating kale. I find that reason hard to believe because you can still find savoy cabbage easily and everywhere — and the taste and texture of savoy cabbage comes nowhere close to kale.
This is considered to be the ancestor of the modern-day kales we see today. Leaf colours in the vegetable can vary from light to dark, to violet and green and also differences can be seen in height with varying stem lengths. Kale, cabbage, cauliflower, broccoli and Brussels sprouts are all the same species of plant and are members of the Brassica oleracea.
Its cultivation was in the UK was encouraged in World War II because it provided vital nutrients and was available to supplement rationing. Image via Wikimedia Commons. The BetterMaternityCare campaign are planning to march! Vitamin K has a unique action that assists in clotting blood, and can interfere with the effects of some blood thinners.
For those who are on blood thinners or anticoagulant medications, it would be wise to check with their physician and possibly a clinical dietitian. Another concern has been the goitrogen content of kale and other cruciferous vegetables. Iodine is a trace mineral needed by the body to make thyroid hormones that promote normal metabolism.
A deficiency of iodine can lead to a condition called goiter, or enlargement of the thyroid. Healthy persons who eat enough iodine and metabolize iodine normally will not be affected by dietary goitrogens. However, if one has an underactive thyroid called hypothyroidism and cannot produce enough thyroid hormone, eating excess goitrogens, especially in raw form, may further suppress thyroid activity and increase the risk of goiter.
Those who have hypothyroidism specifically due to an iodine deficiency are at greatest risk. A simple solution is to cook cruciferous vegetables, which deactivates the enzyme responsible for causing the goitrogenic effect. Kale has hearty leaves that withstand all types of cooking: boiling, braising, steaming, microwaving, and stir-frying. Kale can also be served raw but the texture may be difficult to chew.
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The Nutrition Source does not recommend or endorse any products. Skip to content The Nutrition Source. Harvard T. The Nutrition Source Menu. Search for:. Source Of Vitamin K Vitamin C Vitamin A Carotenoids lutein and zeaxanthin Vitamin B6 Folate Fiber Manganese Kale and Health Cruciferous vegetables contain a plant chemical called glucosinolates, sulfur-containing compounds that are broken down into isothiocyanates and indolecarbinol after chewing, chopping, or cooking.
Prepare Available throughout much of the year, Kale is even tolerant to frost and cold weather. Low temperatures can actually cause kale and other cruciferous vegetables to convert starch molecules into sugar, resulting in a sweeter, less bitter flavor. Despite their tough and fibrous texture, kale stems are edible if cooked. Cut stems into small pieces and add to a stir-fry. Add diced stems to soups.
Use to make a vegetable stock. Make Kale has hearty leaves that withstand all types of cooking: boiling, braising, steaming, microwaving, and stir-frying. Add tablespoons of olive oil to a saucepan on medium-high heat.
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