Where To Buy Kale Vegetable
CLICK HERE ===> https://tlniurl.com/2tkRdR
Kale is becoming a more popular vegetable as the now trendy kale chips have hit the health food market shelves as a healthy alternative to starchy potato chips. Kale chips may be light on the hips, but they are certainly not light on the wallet!
To store, keep kale refrigerated in an airtight bag. It can typically be stored for up to 5 days, but you may notice the flavor increase in bitterness with longer storage. Only wash the kale when you are ready to use it as washing before storage will promote spoilage.
Kale, along with Swiss chard, is the standard green that I buy at the store. I usually simply saute shredded kale with either garlic or onion. Sometimes I even saute kale together with chard (kale is more bitter while chard is sweeter). Putting in bacon bits also helps pop some more flavor in there. Another option is to cut the leaves very thinly and use/mix the fresh strips as salad.
One study in 149 people with metabolic syndrome found that consuming 14 g of kale powder every day for 8 weeks significantly reduced levels of LDL (bad) cholesterol, along with blood pressure, belly fat, and fasting blood sugar levels (15).
According to one older study, steaming kale dramatically increases the bile acid binding effect. Steamed kale is actually 13% as potent as cholestyramine, a cholesterol-lowering drug that functions in a similar way (16).
The form of vitamin K in kale is K1, which is different than vitamin K2. Vitamin K2 is found in fermented soy foods and certain animal products and may help prevent heart disease and osteoporosis (19).
Kale is an easy vegetable to grow, as long as it gets sufficient light, water, and nutrients.\"}},{\"@type\": \"Question\",\"name\": \"How long does it take kale to grow\",\"acceptedAnswer\": {\"@type\": \"Answer\",\"text\": \"After planting seeds, kale will be ready to harvest in about two months.\"}},{\"@type\": \"Question\",\"name\": \"Can you grow kale indoors\",\"acceptedAnswer\": {\"@type\": \"Answer\",\"text\": \"Kale can be grown indoors, though you'll likely need a grow light if you don't have a window that gets lots of direct sun.\"}}]}]}] .icon-garden-review-1{fill:#b1dede}.icon-garden-review-2{fill:none;stroke:#01727a;stroke-linecap:round;stroke-linejoin:round} > buttonbuttonThe Spruce The Spruce's Instagram The Spruce's TikTok The Spruce's Pinterest The Spruce's Facebook NewslettersClose search formOpen search formSearch DecorRoom DesignDecoratingDesign StylesSmall SpacesFeng Shui See all GardenPlants A to ZHouseplantsLandscapingPests & ProblemsWild BirdsIn the Weeds With Plant PeopleThe Spruce Gardening Review Board See all Home ImprovementSkills & SpecialtiesPaintingKitchenBathroomInterior RemodelExteriorsOutdoor BuildingHome ServicesGreen ImprovementsThe Spruce Home Improvement Review Board See all CleaningCleaningOrganizingLaundryPest ControlThe Spruce Cleaning Review Board See all CelebrationsEvents & PartiesEtiquette & AdviceBirthdaysGraduations See all What to BuyHow We Test ProductsBeddingFurnitureVacuumsBest GiftsCleaning Products See all NewsHome TrendsBrands & CollectionsSales & DealsHouse ToursPerspectives\"One Thing\" Video SeriesIn the Weeds With Plant People See all About UsEditorial PolicyProduct TestingDiversity & InclusionGardening Review BoardHome Improvement Review BoardCleaning Review Board See all Learn tips for creating your most beautiful home and garden ever.Subscribe The Spruce's Instagram The Spruce's TikTok The Spruce's Pinterest The Spruce's Facebook About UsNewsletterPress and MediaContact UsEditorial GuidelinesGardeningPlants & FlowersVegetablesGrowing Kale: How to Germinate, Water, and HarvestFrom Seed to Leafy Greens Indoors or Outdoors
Cuttings are an inexpensive way to create new plants. Plant your kale in early spring if you plan to take cuttings in late summer. Kale cuttings should be taken in about three months once the plant has become established.
Although it may seem like it, kale isn't a new vegetable. Thomas Jefferson experimented with several varieties of kale at his Monticello estate in the early 1800s. It's long been popular in northern Europe and now throughout the U.S. Before becoming a popular salad green, kale was often used in restaurants as a decorative garnish on plates.
How do you pick out the best bunch of kale The leaves and stalks should be dark green with small- to medium-sized leaves free of any yellowing or browning. Kale leaves should be firm and dry, not wilted and mushy.
Kale is a member of the cruciferous vegetable family, along with cauliflower, Brussels sprouts, cabbage, broccoli, collard greens, kohlrabi, rutabaga, turnips and bok choy. These vegetables offer health benefits, including supporting the immune system, regulating blood pressure and potentially reducing the risk of various types of cancer.
People who may need to avoid or limit kale intake are those who form oxalate-containing kidney stones or take the blood thinners Coumadin or warfarin. Be sure to check with your health care professional or dietitian if you have questions.
Kale holds its texture well when cooked, and it can be steamed, stir-fried, roasted or eaten raw. You can blend it into smoothies, roast it to make kale chips, wilt it into soup, mash it with potatoes or turn it into pesto. You may want to remove the middle rib by hand or with kitchen shears because it can be tough, fibrous and taste bitter.
A good goal is to fill half your plate with fruits and vegetables every day. Here's where kale can work its superpower. Tear leaves and blend them into your morning smoothie, or use the whole kale leaf as a replacement for tortillas or bread when making a sandwich. For extra crunch, replace your regular potato chips with some roasted kale chips. For dinner, make a hearty bean soup with kale.
In a soup pot over medium heat, add canola oil, and saute onion, carrot, celery and garlic until lightly brown. Stir in kale, parsley, stock and spices. Bring to a boil. In a blender, puree beans with milk. Add bean mixture to soup, bring to simmer and add rice. Cook for 30 minutes. Serve in warmed bowls.
Kale is a hard, leafy green that is usually eaten raw and is served in salads. It is also scientifically known as Brassica oleracea, and is botanically considered to be a cabbage. Kale comes in a lot of varieties. There is the curly leaf Kale, and the one with flat leafs called the Lacinato (or Tuscan) kale. (What is kale)
While kale did not become popular until 2013, when it suddenly became the food of choice for food bloggers that it started replacing other leafy greens in salads and even appeared as the main component of snack products. (Kale)
Today, we will be learning about everything there is to know about kale. Including its benefits, where it is found, how it is cultivated, the possible substitutes to kale, as well as the various recipes that incorporate kale.
As mentioned earlier, kale is considered to be the Superfood of the Century. It is extremely dense in nutrients and has a lot of health benefits. The following are the various health benefits that you can get from incorporating kale into your daily diet.
A single cup of chopped raw kale (roughly about 67 grams or 2.4 ounces) contains 206% of the daily value (DV) for vitamin A, 684% of the DV for vitamin K, 134% of the DV for vitamin C, 9% of the DV for vitamin B6, 26% of the DV for manganese, 9% of DV for calcium, 10% of the DV for copper, 9% of the DV for potassium, 6% of the DV for magnesium, as well as 3% of DV for vitamin B1, vitamin B2, iron and phosphorous. (Kale, raw)
A study published in 2012 has concluded that kale had good nutritional value and has shown to have a high antioxidant activity. These antioxidants include beta-carotene, vitamin C, polyphenols and flavonoids. Specifically, kale contains the flavonoids kaempferol and quercetin. (Olsen H, 2009)
As mentioned earlier, a cupful serving of kale contains 134% of the DV for vitamin C. Vitamin C is essential to the body. It boosts the immune system to fight against viruses and pathogens, as well as participating in the growth and development and repair of body tissues. Vitamin C is also important in the maintenance of bones, cartilage and teeth and aids in the easy absorption of iron. (Zelman, 2010)
Kale is one of the Cruciferous Vegetables that do not easily grow in the Philippines. It is not naturally found in the wild, and is therefore, not a native plant to the Philippine island. Having originated from Europe and usually grows during the winter season, kale is not normally farmed in the Philippines. (Anonymous, 2014)
Thankfully because of the high demand for kale and advanced farming techniques, kale has successfully made its way to the Philippine supermarkets. Although it is still definitely not as popular as its other cabbage relatives, the availability of kale is slowly getting there. (Anonymous, 2014)
If you are not from Manila, and are near Baguio, I am certain that I have bought kale from one of my vegetable trips there. It was a summer, however, when cabbage season is at peak, and the remnants of the cold air from February through March is what grew the kale.
However, as per a result of our research, we have found out that there are actually two kale farms in existence located in the Philippines, especially in Region IV-A (commonly known as CALABARZON Region). There is the Kalye Luntian farm located in Alfonso, Cavite and the Costales Nature Farms in Majayjay, Laguna. (Tan, 2018) 59ce067264