Content
Kale cabbage (Brassica oleracea var. sabellica) is an annual crop from the Cruciferous family. More often it is called Curly or Grunkol. It began to be cultivated in Ancient Greece. Over time, potatoes replaced it from the gardens, but the vegetable was not forgotten. The benefits and harms of Kale cabbage are still being studied by scientists. This plant is often used for food by vegetarians, because it successfully replaces animal protein.
Chemical composition of Kale cabbage
To understand how valuable Kale cabbage is for the human body, you need to familiarize yourself with its chemical composition. According to research, it was found that this type of culture contains the following vitamins: A, B1, B2, B6, K, C and PP. In addition, it contains mineral components: sodium, potassium, magnesium, calcium, phosphorus.
If you compare Kale cabbage with meat, it is in no way inferior in amino acid content
Scientists have proven that it is enough to eat 200 g of leaves per day to saturate the body with protein.
When comparing milk and kale, it was noted that the plant contains more calcium than the animal product.
Benefits of Kale Cabbage
Nutritionists recommend Kale cabbage to people who consume insufficient amounts of protein.
This plant product must be included in the diet
The benefits of Kale are as follows:
- helps relieve pain and muscle spasms, which are harbingers of calcium deficiency in the body;
- reduces brittleness of nails and hair, eliminates dry skin (itching);
- gives energy;
- eliminates drowsiness associated with seasonal vitamin deficiency;
- prevents tooth decay;
- promotes weight loss in case of obesity;
- restores vision in people who spend a lot of time at the computer;
- thanks to the polyunsaturated fatty acids included in the composition, it prevents the development of cancer cells;
- has an antioxidant effect, because its fibers contain a lot of vitamin C and flavonoids quercetin and campferol;
- sulfur helps restore blood sugar balance and improve fat metabolism;
- bioflavonoids have an anti-inflammatory effect;
- Vitamin K strengthens blood vessels and reduces the risk of developing cardiovascular diseases.
Harm of Kale cabbage
If the dosage is observed, Kale cabbage will not cause harm. It can cause exacerbation of gastritis or cause diarrhea in people suffering from intestinal diseases. Very rarely, raw foliage causes food allergies, in which case it is better to avoid using it.
Contraindications to the use of Kale cabbage
Excessive consumption of dishes made from raw Kale cabbage is not recommended:
- patients with gallstones or kidney stones;
- people suffering from endocrine and metabolic disorders (hypo- and hyperthyroidism);
- patients with a history of ulcers, colitis, gastritis and other pathologies of the gastrointestinal tract;
- children under 6 years of age;
- elderly people who are worried about chronic diarrhea;
- with individual intolerance.
A small amount of foliage added to other dishes will not have a negative effect on the body. Therefore, when used in minimal doses, the product is not contraindicated for anyone.
Rules for using Kale cabbage
The daily intake of curly cabbage is no more than 30-50 g. It is best to use it raw, so it retains all the beneficial substances.
Heat treatment partially destroys vitamins and microelements, so even steam treatment reduces the benefits of the product.
To properly prepare the product for freezing, it is necessary to rinse the foliage under running water. Dry it by laying it on a towel. Then place in small portions in food bags and place in the freezer.
Shelf life in the freezer is 1.5-2 months
It is necessary to maintain a constant temperature in the freezer; defrosting and re-freezing should not be allowed. If the lights are suddenly turned off and the foliage in the bags has thawed, it is better to use it immediately.
During long-term transportation and improper storage, cabbage loses some of its vitamins. The product is not cheap, and unscrupulous sellers will try to sell it even if it is not fresh.
It is difficult to find a fresh product on store shelves, so many people prefer to grow it in their own garden plot
You need to be able to choose cabbage. Main criteria to pay attention to:
- the structure is dense;
- the foliage is bright, elastic, without signs of yellowing or lethargy;
- color is even, dark green;
- stems are tough;
- the smell should be absent or vaguely reminiscent of mustard;
- the taste is pleasant, with a slight bitterness.
Before cooking, soak Kale cabbage in a container of water for a few minutes, then rinse under running water. After this, it is left to dry on a paper towel.
The leaves can be ground in a blender, seasoned with low-fat yogurt, almond or olive oil and eaten for breakfast.
You can make a vitamin cocktail from cabbage
For the drink, kale leaves and parsley sprigs (15 g each) are crushed in a blender, add a few drops of lemon juice, 2 tbsp. peeled sunflower seeds, 1 clove of garlic, grind the mass again. Add 1 tbsp. olive oil and 200 ml water. Drink in the morning on an empty stomach.
The leaves can be baked with other vegetables or added to cheese sandwiches.
Kale during pregnancy
The Kale variety contains folic acid, calcium and vitamin A, which are essential for pregnant women. Lack of folic acid in the first months of gestation negatively affects the child’s mental development in the future. This component also affects the physical condition of the baby; it is responsible for the formation and growth of all organs and tissues.
Retinol contained in curly cabbage is necessary for the normal development of the central nervous system of the fetus. It is also needed for the formation of the respiratory, motor and circulatory systems.
Signs of an overdose may include:
- sensitivity to sunlight;
- the appearance of itching and cracks in the skin;
- hair loss;
- inflammatory processes in the oral cavity;
- anxiety, constant desire to sleep, fatigue.
Conclusion
The benefits and harms of Kale cabbage remain a subject of debate among nutritionists, doctors and traditional healers. This plant contains many vitamins, minerals and other components necessary for the human body. But excessive consumption of plant foods can have a negative impact on health. Therefore, this product should be included in the diet in doses.
