Only a dozen or so years ago, kale was treated with care – as an addition to dinner, and most often decoration. Today he often goes to the pan and to the blenders, because He is recommended by doctors and dietitians. They claim that we can eat. Kale belongs to the brassica family and has characteristic, green, heavily jagged leaves. They hide everything that the body needs – from fiber, through vitamins and minerals, to substances supporting the heart.
The history of kale is longer than you might think. This vegetable was already eaten in ancient Greece and Rome, where they were valued for resistance to coldness and prolonged storage. It came to the area of today’s Poland at the end of the Middle Ages, but it gained true popularity in the 17th century. Kale then appeared in court and bourgeois kitchens.
It was no longer just an addition to dishes, but also used as a natural dye. Its intensively green color was used to color cakes, pastries and various types of masses, which gave desserts a unique look. He was also valued for nutritional values for years.
Kale was also used in the 20th century in Japan, which is associated with an extremely interesting story. During World War II, when the population struggled with great hunger, the Japanese military doctor Niro Endo varied the poor diet of the family with their own production. They were drinks made of green radish leaves, sweet potatoes, eggplants and just kale leaves. When he stated that the juice served has a positive effect on the health of loved ones, he began scientific research and proved that kale was its healthiest element. The doctor devoted further career years to studying a healthy impact of vegetable, in addition, a drink -popular drink in Asia – Aojiru was born today.
Although kale later slowly lost its importance and was replaced by other vegetables, it currently experiences its renaissance and is again widely used in the kitchen.
Kale is one of the healthiest vegetables in the world. It contains more iron than chicken, veal or pork, which makes it an excellent alternative to people on a vegetarian or vegan diet. Although iron from plants is less absorbable than that of animal products, but it is enough to combine kale with products rich in vitamin C (e.g. paprika or citrus) to increase its bioavailability. It makes him Kale can be a great support for people suffering from anemia.
Not only iron makes him healthy. It is also a source of vitamins A, C and K, which They care about strong immunity, good eyesight and strong bones. The high content of antioxidants helps neutralize free radicals, thanks to which the vegetable has anti -cancer potential. Sulfur compounds contained in it support liver work and body detoxification processes.
You can’t forget about your heart – kale Anti -inflammatory, reduces too high levels of bad LDL cholesterol and supports normal blood pressure (provides potassium). Thanks to this, it works like a protective patch for the cardiovascular system. Regular eating this vegetable reduces the risk of heart disease, atherosclerosis or strokes.
It is also worth mentioning the high fiber concentration – The ingredient improves digestiongives a feeling of satiety and helps in maintaining healthy body weight. The more that it contains only 40 kcal in 100 grams. Kale is not only Fashionable ingredient of the kitchen fitbut natural and real health support.
However, people with a sick thyroid should not reach for kale. It contains goitrogens that can affect iodine metabolism and reduce its concentration in the body or contribute to the hypertrophy of the gland. It is also not recommended for patients with kidney stonesdue to the large portion of unfavorable oxalates for them.
Kale in the kitchen can be used in really many ways. Raw works great as a component of salads. It tastes particularly good if we treat it with olive oil before and light them lightly so that they soften and gain more taste. In this edition They blend well with nuts, Parmesan cheese, feta cheese or citrus. Fresh kale can also be prepared – in combination with banana, apple, pineapple or peach, they create a healthy and refreshing drink.
Green vegetable can also be processed. Fried with oil with garlic is delicious an addition to pasta and dinner dishes. Stewed with tomatoes and onions filling stuffing for pancakes and tart. In autumn and winter it is worth adding warming stews, casseroles or dishes. Thanks to its structure, it does not fall apart so easily and retains nutritional values.
They are also very popular kale chipswhich is a replacement for highly processed snacks. Just sprinkle the leaves with oil, sprinkle with salt or spices and bake in the oven to get a healthy, crunchy delicacy. The vegetable is a base for soups and juices. Mountain juice is not only a healthy drink, but also a wonderful dye for baking or creamsthanks to which they will gain green color.
Source: NowowoPoje.pl, ReadingyMedyczna.pl
