Tuscan kale – full of calcium, iron, vitamin K – is also a rich source of antioxidants. This great vegetable should stay in our diet permanently. You can add it to salads, stews, soups and cocktails. It is distinguished from ordinary kale by characteristic leaves, like a dinosaur skin.
Tuscan kale belongs to the brassica family, just like broccoli or Brussels sprouts. You can consume it raw or after heat treatment. His leaves, unlike the kale well known to us in Poland, are not so corrupted. Their structure resembles dinosaur skin.
It does not occur naturally in the environment. It is a cultivated, two -year vegetable. Kale leaves with tails are edible. The plant itself reaches a height of 40 to 80 cm. Kale is resistant to frost, and his gets from autumn to spring.
Also read:
The Tuscan kark variety has been grown from over 2,000 yearsmainly in the Mediterranean. The Tuscany region in Italy has a long tradition of breeding this plant – hence its name. The 17th century, thanks to English settlers, was brought to North America, where he settled well in cooler regions of the country and in Canada. At the beginning of the 20th century, its popularity in Europe has dropped for spinach or lettuce with a milder taste.
Currently, Tuscan kale is experiencing a great return – all thanks to its own properties valuable to health.
Tuscan kale he often lands on a plate of vegans and people excluding dairy productsbecause it is a rich source of calcium and protein. In turn, people on a slimming diet value him because of the low caloric content. Can be consumed by diabeticsbecause he has a low glycemic index, so his food does not cause violent blood sugar jumps. In addition, Tuscan kale is a rich source:
- vitamin K – One glass of kale satisfies the daily demand for this vitamin. It plays a key role in maintaining bone health, proper blood clotting. Reduces the risk of cardiovascular and cancer diseases;
- vitamin A – A glass of kale covers 200% daily demand. Positively affects the sight, resistance and health of the skin;
- vitamin C – Kale contains more than oranges. It is a strong antioxidant that builds immunity and prevents damage caused by free radicals.
In the composition of the Tuscan Jarmuża we will also find large amounts iron, potassium and fiber. This vegetable is a very rich source of antioxidants – carotenoids, flavonoids protecting against chronic diseases, e.g. heart disease and cancer. However, he has the strongest anti -cancer effect sulforafan Also present in kale. Antioxidants calm inflammation in the body, improve the lipid profile and reduce the risk of type II diabetes and obesity.
Also read:
Tuscan kale leaves can be consumed raw. You can add it to the salad instead of ice salad with negligible nutritional values. Thanks to it, a salad with the addition of tomatoes, peppers and grilled chicken will gain much more valuable nutrients. Remember to use soft and chopped parts of the leaves.
Kale can be blended with avocado, lime juice and spinach to get A cocktail that is a real vitamin bomb.
However, that’s not all. Tuscan kale tastes great served hot. Then his leaves soften. It is used as an addition to stew or Italian Ribolite soup.
Source: NowowoPuje.pl
