Using oil-based sauces or seasonings could actually be the secret to starting to eat cabbage without turning up your nose.
A recent study from the University of Missouri’s College of Agriculture, Food and Natural Resources (CAFNR) found that the preparation method does not change the outcome. Whether cooked or consumed raw, kale has its nutritional potential fully released when combined with olive oil, mayonnaise or any oil-based sauce.
If you already like this food, it’s always a good idea to accompany it with one of these ingredients.
“Kale is a nutrient-rich vegetable that contains carotenoidsincluding lutein, α-carotene and β-carotene, which have beneficial effects on overall health,” Ruojie Zhang, assistant professor in the Division of Food, Nutrition and Exercise Sciences at CAFNR, told Ruojie Zhang. “The problem is that our bodies have difficulty absorbing these nutrients because they are fat-soluble rather than water-soluble.”
And why eat them with the sauces suggested by researchers? The authors of the published in Food Nutrition discovered that raw kale alone results in very low absorption of carotenoidsand cooking it actually makes absorption slightly worse.
The main discovery came when they added the special nanoemulsion-based sauce: the simulated digestion model absorbed much more carotenoids, regardless of whether the cabbage was raw or cooked.
The researchers state that “the team is committed to advancing food science with the goal of improving human health through the development of innovative foods and technologies,” she said. “We believe that impactful science can generate significant changes in global nutrition and well-beingand we are excited to contribute to this mission.”
