Kale is cabbage like vegetable, which is of green, or purple in color. It resembles to wild cabbage as compare to those forms, which we are familiar with. You can lower cholesterol level by cooking it in steam. It has fiber also which keeps bile acid intact with digestive tract if you eat it in steamed form. The chance of different types of cancer may decrease by taking kale. There is beta-carotene, vitamin K, vitamin C, jutein, zeaxanthin and calcium in kale.
The distribution of kale is dependent upon it leaf kind as curly leaved, plain leaved, rape kale, leaf and spear and cavolo nero. Kale can be eaten by various ways but if you freeze them, they get sweet and more tasteful. Soft kale leaves make salads more appealing especially if you mix them with dry-roasted peanuts, tamari-roasted almonds or in Asian style arrangement. It is favorite vegetable dish in china, Taiwan and Vietnam.
Chopped, Boiled Kale Nutritional Value, Data, Information, Content, Label, List and Benefits
Measure 125ml
Weight 69g
Energy 19kcal
Energy 80kj
Protein 1g
Carbohydrate 4 g
Total Sugar 1g
Total Dietary Fiber 1.4g
Total Fat tr g
Calcium 49 mg
Iron 0.6 mg
Sodium 16mg
Potassium 157mg
Magnesium 12mg
Phosphorus 19mg
Vitamin A 468RAE
Beta-carotene 5613mcg
Lycopene 0mcg
Folate 9DFE
Vitamin C 28mg
Vitamin B12 0mcg