The kale is a useful type of food which can help in the cancer prevention. The components such as glucosinolates neutralize the potential cancerous substances and therefore help to prevent cancer.
The kale contains 10 to 15 glucosinolates. The Carotenoids are powerful antioxidants that protect the cells from any harmful influence of the free radicals. They prevent the harmful influence of UV rays, protect from cataracts and macular degeneration. They also improve the immune system.
When shopping for kale, you should choose the dark green bulbs. The leaves should be fresh, with no signs of losing its color, and no spots or notches. If the bulbs seem light, they lost their freshness or they’ve been on the shelves for too long. You shouldn’t buy bulbs cut in halves and wrapped in foil, because they’ve lost their vitamin C.
The kale is leafy vegetable, popular among Greeks and Romans. There were three types of kale in the 4th century b.c.: wild, sleak and wreckled. You can cook it in water or on steam, bread it, fry it or serve it as a warm appetizer along with soup before the main course.
The today’s kale is produced by the hardworking Belgium gardeners in the 18th century. It then expanded to France initially, furthermore in Netherland and Germany, and soon after that all around Europe. Besides the regular kale, there are two more types, with slightly different characteristics, and there is the sprout as well.
The kale has a low amount of calories:50 kcal/209 kj in 100 grams of kale, but there are large amounts of minerals and vitamins. It has plenty of vitamin C, and it is also a rich source of vitamin K, B and thiamin. It’s much more resistant than cabbage and can live through high temperature and draught, as well as low temperatures and ice.