People love everything new. Kale has become another trend of nature. Gardeners different countries it has been grown for more than one century, but only now has mass interest been shown to it. Establishment owners from healthy food introduced new dishes to the menu along with cabbage of this variety.

It differs in that it contains a large number of useful elements. Therefore, it is highly valued among admirers of traditional medicine.

Kale or Kale is a food product for vegetarians and people on a strict diet. It contains a large amount of vitamins and proteins, which are quickly and completely absorbed.
plant by appearance is not a standard head of cabbage. It just doesn't exist. Often, many inexperienced gardeners mistake this type of cabbage for lettuce.

Distinctive features of cabbage is sufficient resistance to frost - it can withstand temperatures down to -6 C.

She is not afraid of pests and most pathogenic bacteria. In addition to its own name Kale, cabbage is popularly called "Grunkol" and "Brownkol". Not so long ago, the culture was an ornamental shrub. But more recently it has been used for cooking in culinary dishes.

No one can say exactly where she first appeared. Some say that cabbage originates from France, others from England or Germany, and still others argue that it owes its origins to Siberia. The Americans claim that it was Russian merchants who brought the outlandish plant on ships.

Although cabbage does not have a standard appearance, endowed with a head of cabbage. It also has its own varieties:

  • Premier cabbage is a frost-resistant, fast-growing variety.
  • Red Russian - stands out with sinuous, red leaf blades.
  • Curly - The foliage is wrinkled and curly. Endowed with a softer and more delicate taste. The most popular of all types.
  • Siberian - not susceptible to pests and tolerates a sharp drop in temperature.
  • Redboro F1 - can be a dark purple tone or a red tint. It is used to decorate food and give it an original color.
  • Cane - the tallest cabbage, stretches to a height of up to 1.9 meters. The peculiarity is that its stem is strong. It is often used to make walking sticks.
  • Tuscan - awarded with oblong thin elongated leaves, with a wrinkled top cover.

Any kind of cabbage can be eaten both fresh and stewed. It is preferable to supplement the diet with tender leaves just plucked from the bush. If the plant has a rigid structure, then it is subjected to heat treatment.

Cabbage does not require special care for itself. The only important requirement is the growing conditions - the place should be well lit, without drafts and neighboring fruit crops that can draw useful elements from the ground, depleting cabbage.

It is advisable to place landings on a small hill or elevation. Kale cabbage does not like groundwater close to the soil surface. If this is present on the site, then when landing, additional drainage should be poured onto the bottom.

Dangerous pests of all cruciferous crops where Kale comes from are:

  • Rape sawfly
  • scoops
  • Cabbage aphid, fleas
  • flower beetle
  • wireworm
  • garden slugs
  • Weevils

To prevent the colonization of harmful insects, the foliage is powdered with tobacco dust, wood ash, or combine these ingredients together. But the first rain will wash away all the spraying, you will have to carry out the process again.

Another pest control option is to spray 7% vinegar essence and boiled liquid. In addition, you can apply an infusion of chicken manure (200 gr.) To a bucket of water. But it should be insisted exactly 24 hours before use.

If folk methods do not have an effect, you need to use chemical insecticides - Aliot, Fury, Kemifos, Kinmiks, Bankol, Sharpei, Bitoxibacillin.

Cabbage can be affected by the following diseases:

  • Fusarium
  • Rot (white and gray)
  • Viral mosaic
  • Mucous bacteriosis
  • Blackleg
  • ring spot

In order to protect the crop from diseases, it is first of all recommended to observe, to take resistant varieties of cabbage for cultivation. Before starting planting work, you need to treat the seeds with (potassium permanganate). After planting, it is recommended to constantly monitor the appearance of pests on the foliage and eliminate weeds near the base of the cabbage.

Such measures contribute to a more reliable preservation of the plant from possible diseases and pests much better than chemical preparations. At the first manifestations of the disease, it is recommended to remove the affected leaves so that the disease does not spread to healthy parts.

Various varieties have excellent maturation periods. Some species are harvested 70-90 days after planting in open ground. Others are to be collected as early as 60-75 days from the moment of deepening into the ground.

The first crop can be removed from the cabbage at the moment when the plant reaches 20 cm in height.

An earlier collection does not have due taste characteristics and a rich composition of useful elements. Collection begins with the outer leaves. They need to be cut from the plant in such a way that a 5 cm stump remains. On the remaining process, young leaves will re-form.

Leaf plates must be collected as they mature. If the procedure is not carried out in time, then the greens become hard, dense and not tasty - bitter. After harvesting, the tops can be stored in the refrigerator for 7 days, but it is better to eat freshly picked. In addition, it is recommended to thoroughly wash the cabbage, cut it into pieces and put it in the freezer for safety. In this form, the product is stored for about 6 months.

Kale Kale is distinguished by a large number of vitamins, which, in their value, exceed the allowable norms required for the body. So the components of the foliage structure of the plant are vitamins: A, K, PP, C B (1, 5, 2, 6, 3, 9).

Additionally, there are micronutrients - manganese, phosphorus, potassium, copper, iron, sodium, calcium, zinc, selenium, magnesium. The presence of fatty acids (Omega 3) is noted. In addition, it contains essential amino acids in the amount of 9 elements, flavonoids, carbohydrates. Lutein, fats, zeaxanthin, glucosinolates are present in small amounts.

A nutritious product is a fairly high-calorie plant and contains 100 gr. - 48 kcal.

Thanks to its nutrients and vitamins, Kale cabbage has a positive effect on the human body in the following cases:

  1. Minimizes the lack of calcium in the internal organs. Cabbage can easily replace milk, because in 1 gr. The product contains 0.22 mg of calcium more than in milk.
  2. It has the ability to have an anti-inflammatory effect on the body, and also has antioxidant properties.
  3. Promotes the removal of toxins and a softer exit of feces from the intestines.
  4. Acts as a preventive measure against cancer.
  5. Improves the quality and clarity of the organs of vision.
  6. Helps with monthly menstrual flow.
  7. Contributes to the normal healthy development and growth of children.
  8. It delays the aging process as much as possible.
  9. Improves the quality of the skin.
  10. Helps strengthen teeth.

Thus, Kale cabbage has a great positive effect on the general condition of the human body. Its use completely replaces not only milk, but also meat. By using the culture, you can quickly lose weight and look like a healthy and vigorous person.

If you use the product fresh, just picked, without seasonings and additional ingredients, then the cabbage will seem quite bitter and tasteless. In most cases, it is used for preparing various salads or first courses. Thus, the bitter feature disappears, being replaced by the original piquant taste.

For the preparation of culinary delights, only sheet plates are used.

The stem is recommended for making fresh juices, dressings or specific cocktails. In addition, specific chips are made from the leaves, which have a specific taste, saturated with a special zest. So the product is mixed in spices, and olive oil is also added. Bake in the oven until crispy.

Culture can be added to the diet of almost all people, with the exception of only a few categories:

  • First of all, it is forbidden to use for food for patients with individual intolerance to the product as a whole.
  • With caution and under supervision, people suffering from diseases of the gastrointestinal tract, such as colitis, gastritis, ulcers, can eat.
  • With dysbacteriosis and during chronic indigestion with persistent diarrhea, it is not recommended to eat the plant. It can even more provoke the development of dangerous diseases.

Thus, Kale cabbage is a very useful product for the whole human body. Lovers and connoisseurs of the taste of this shrub are recommended to start growing it on own site. Moreover, this plant can be planted and cared for without much effort.

More information can be found in the video:

Hello, dear readers and guests of my blog!

In my new article I want to tell you about an incredibly valuable, but, oddly enough, little-known vegetable in Russia - kale! In our country, it is also known as "kale" or kale.

Adherents of a healthy lifestyle around the world are in love with this super vegetable, and nutritionists sing praises to him and call him a real find for vegetarians!

I will say right away that this article will be the first part of a series of articles about kale, in which I will tell you what kind of vegetable this is and what the actual use of kale is. The second part will be devoted to the results of my experiment on growing kale in my garden, there will also be an article with methods for preparing this vegetable!

Now I will introduce you to this super vegetable!

Kale or kale or kale belongs to the cabbage family (they are also cruciferous). Closest relatives: broccoli, cauliflower, Beijing and Brussels sprouts.
There are many varieties of kale. The color of the leaves varies from gray-green to purple, they can be smooth or, as in most cases, curly.

Useful properties of kale

Kale leads among all products in terms of content vitamin "K", 100 grams contains whole 1020% of the daily intake! This vitamin promotes the absorption of calcium into the bones and helps make our bones stronger, and it is also important for blood clotting. Kale has 10 times more vitamin K than our native white cabbage.

The kale contains calcium much more than in other vegetables (150 mg per 100 g of product), in this indicator it surpasses even milk (130 mg per 100 g of product), but another plus is that calcium in the “curly champion” is in easily digestible form and it is absorbed by the body by 50%. For comparison, calcium found in milk is only 30% absorbed.

Kale also contains a record amount vitamin "A". Imagine, 100 grams contains 300% of the daily requirements of this vitamin! And this vitamin is very important for our vision and skin renewal.

Vitamin "C" contains as much as 200% of the daily requirements in 100 grams of these green curls. A cup raw cabbage contains more vitamin C than a whole orange!

What else is contained in 100 gr. Keila as a percentage of the recommended daily intake:

  • Manganese: 39%
  • Magnesium: 9%
  • Copper: 15%
  • Potassium: 13%
  • Calcium: 13%
  • Vitamin A: 300%
  • Vitamin K: 1020%
  • Vitamin C: 200%
  • Vitamin B6: 13%

Here is a comparison table with white cabbage:

Cale White cabbage
Vitamin C 120 mg. 36 mg.
Magnesium 47 mg. 12 mg.
Vitamin A 9990 iu. 98 iu.
Vitamin B6 0.3 mg. 0.1 mg.
Iron 1.5 mg. 0.5 mg.
Sodium 38 mg. 18 mg.
Potassium 491 mg. 170 mg.

(iu is an international unit of measure used for certain vitamins, hormones, and drugs)

  • Nutritional value per 100 gr. kayla:
    49 kcal.
    Fat: 0.9 gr.
    Protein: 4.3 gr.
    Carbohydrates: 8.8 gr.

In terms of amino acid content, this cabbage is identical to meat, it contains nine out of ten essential amino acids! Also, it is a source of complete, easily digestible protein. It is a real find for vegetarians, which is why kale is also called "meat" for vegetarians.
There are quite a few fats in feces, and most of them are polyunsaturated fatty acids. omega 3.

Kale contains a large amount of antioxidant flavonoids.
Antioxidants are substances that prevent the oxidation and destruction of body cells by free radicals.

In large quantities, kale contains such powerful flavonoids as quercetin and kaempferol. These substances have been studied in test tubes and animal studies. They have been shown to have powerful cardioprotective and down-regulating arterial pressure action, anti-inflammatory action, antiviral, antidepressant action and anticancer effect. These same substances, by the way, are found in green tea.

Kale contains substances such as bile acid sequestrants, these are substances capable of binding bile acids in our digestive system, thus, they reduce the level of cholesterol in the body.
A study by the Korea Research Foundation found that daily use Kayla juice increased good cholesterol (HDL) by 27% and reduced bad cholesterol (LDL) by 10% for 12 weeks.

Scientists from Norway have found that feces can significantly reduce the risk of developing certain types of cancer, especially colon cancer. All this thanks to substances such as indole-3-carbinol and sulforaphane(beautiful names, aren't they? :)). Sulforaphane has been proven to help fight cancer at the molecular level! And indole-3-carbinol is another substance that helps prevent cancer and removes toxins.

Kale is good for eyesight! She has two very important substances capable of preventing the development of eye diseases. it lutein and zeaxanthin, carotenoid antioxidants, which are found in kale in large quantities.
Studies conducted at different times have shown that people who consume enough lutein and zeaxanthin have a much lower risk of macular degeneration (this is an age-related disease) and cataracts.

In general, kale is definitely one of the healthiest and most useful products on the planet, donated to us by nature itself (you can talk about one more of the useful gifts of nature - sea kale)!

Of course, our habitual White cabbage also very healthy vegetable, and we will talk about it in a separate article, but still, kale is a real super-vegetable!
So dear readers, if you want to increase the amount of nutrients that enter your body and improve your health, consider adding kale to your diet!

So, having learned about this vegetable and seeing that there is nowhere to buy it at all (at least in our city), I decided to grow this miracle in my garden! But it turned out that the seeds are not so easy to find! Before I could buy them last year, I finally found them and bought them this year! The beginning of April is just the time to plant it with seedlings.

My son and I (he helped me a lot, scattered the earth over the balcony 🙂) planted one box of seedlings, and for the purity of the experiment I will plant the rest in May straight into the open ground! But I will talk about the intricacies of growing and what I got from this experiment in a separate article, here it is:

That's all for today, thank you all for your attention!
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For dessert, I came across an interesting video on how to make kale chips (I’ll definitely try it when it grows up):

Friends, have you already tried kale?

So fashionable in America and Europe, kale cabbage in our country is still found mainly only in expensive restaurants specializing in healthy food. Existing on our planet for many centuries, this cabbage suddenly became the object of close attention of fashionable culinary specialists and adherents of healthy cuisine, in the world they write a lot about it in medical and culinary magazines, television programs are filmed about it, it has become the “heroine” of a number of the most popular shows, dedicated proper nutrition. She is praised and advertised by the mega-stars of Hollywood. Now this fashion has reached Russia. So what is this miracle - kale?

Kale goes by many names: kale, gryunkol, braunkol, brunkol, and even… red Russian cabbage. As for its botanical affiliation, this is the same biennial garden cabbage belonging to the group Brassica oleracea Acephala Group. Acephala literally means "without a head", i.e. a head of cabbage, since it is a kale, most likely of Mediterranean origin. It is believed that its curly variety ( Brassica oleracea var. sabellica) was grown in ancient Greece as far back as the 4th century BC.

Culinary historians Olga and Pavel Syutkin found out why kale can often be found under the name "red Russian cabbage" in different countries of the world.

The very first mention of this cabbage dates back to the 6th century BC. In the past centuries, kale was very popular in Europe, it was successfully grown in many countries. But by the beginning of the 17th century, it had given way to more fruitful and disease-resistant head relatives.

In Russia, due to the colder climate, especially in the north, due to its frost resistance, this type of cabbage was very common until the end of the 18th century. And again, he returned to the countries of Europe already from Russia in Petrine and later times thanks to trade. And from Europe, this type of cabbage came to America, where it spread under the name "red Russian cabbage". At the same time, in Russia, this type of cabbage gradually lost its significance, retreating "under the onslaught" of more successful cabbage relatives.

And today in the world, some kale varieties still bear the name "Russian red cabbage". And in Spain and England, this cabbage is called Siberian.

Today there are more than 50 varieties of kale, the most common are Tuscan and curly.

Kale refers to leafy cabbage, that is, to those species that do not form a head. This representative of the cabbage family has large, dense, curly leaves in many varieties, which can be not only green in color, but also gray, purple and even red, and after the first frost they acquire a deep purple color. Such an outfit makes this cabbage an original and bright decoration of any garden.

It is this cabbage that is considered the progenitor of all types of cabbage that exist today.

Useful properties of cabbage kale

Kale can rightfully be proud of its beneficial properties. It contains a large amount of protein, all 9 essential amino acids for the human body and 18 more non-essential amino acids. In its composition, in an ideal ratio, there is also such an indispensable omega-3 fatty acid, which is not produced by our body, but is very necessary for our health.

The vitamin reserve of this cabbage can be envied by other cabbage relatives. This, for example, is the record content of vitamin A, which is in it in the form of beta-carotene, so that it does not form an excess in the body. In one serving of kale - 2 daily norms of this vitamin! The vitamins of this representative of cabbage plants also contain lutein and zeaxanthin, which are necessary for the health of our eyes, as well as B vitamins, vitamins K and PP.

The presence of folic acid makes kale a necessary component of the diet of expectant mothers, and this cabbage is more than useful for all other representatives of the beautiful half of humanity! In addition, kale is very favorable for the figure, in 100 g of this cabbage - only 33 kcal and only 6 g of carbohydrates.

The mineral composition is also very rich: calcium, which is more in this cabbage than in milk, and it is in it in an easily digestible form, magnesium, potassium, phosphorus, sodium, iron, zinc, selenium, copper. Among the rare components: sulforan, which has a powerful antibacterial effect; indole-3-carbinol, actively fighting the growth of cancer cells.

Modern medicine claims that kale should be included in the diet in the treatment of cancer, eye diseases (especially glaucoma), as well as various chemical poisonings. It helps to increase immunity, reduce the level of bad cholesterol in the blood, improves the functioning of the stomach, is a general tonic, and increases stress resistance.

Kale in cooking

If you are ready to go to the shops in search of this miracle cabbage, it will not hurt you to learn how to cook it properly.

In cooking around the world, kale is used in different ways. In Holland, it is part of national dish called "stumppot", in which it is served along with mashed potatoes and sausages. In Turkey, you can try soup from it, and in Japan it is used as food supplement. In America, she is the queen of numerous salads and smoothies.

Kale keeps well in the refrigerator for several days, and after freezing it only becomes sweeter. This cabbage tolerates heat treatment well, it is added to vegetable stews and soups, especially cold ones. However, it has found its widest use in green smoothies, juices and salads.

By itself, kale is unlikely to appeal to your taste - a rather tough bitter-tasteless curly tops. In order to understand its “hidden essence”, it is necessary to choose the right sauce for it and combine it with ingredients that are brighter in taste.

In salads, only kale leaves are used. Olive oil, lemon juice, apple or balsamic vinegar will be appropriate as a dressing. In salads, kale successfully complements tomatoes, goes well with basil, dill, parsley, young garlic, various nuts and green onions.

Kale is added to soups with meat or vegetable broth. Shredded leaves without large veins are put into the soup a few minutes before full readiness.

Kale is stewed with meat or smoked meats, most often with beans or potatoes. Together with kale leaves, you can also cook pasta with vegetables. In a green omelette, this cabbage is stewed in a pan for one to two minutes, and then poured over with beaten eggs. In order to preserve the fullest possible set useful substances in the leaves, you should not subject the cabbage to prolonged heat treatment.

Paired with fruits and vegetables, kale is the perfect ingredient for freshly squeezed juices and smoothies.

In Russia today, most often you can find Tuscan keil. This species has a peculiar pimply-ribbed texture of the leaves, for which it was called "dinosaur". Quite large dark green leaves with a blue tint are located on a long, cone-shaped stem. The taste of timely collected leaves is original, slightly sweet, reminiscent of something in between broccoli and spinach.

Cooking recipes with kale:

  • Red Currant Kale Salad with Quinoa and Feta

Growing kale

This type of cabbage is extremely unpretentious to growing conditions. Kale can be grown in almost any climate. Adapting to any type of soil, it still prefers sandy, peaty or medium clay soils. It tolerates temperature extremes well and is rarely affected by diseases. Indifferent to organic fertilizers and dressings. Thanks to a powerful root system, it can tolerate some lack of moisture. It is frost-resistant, in the autumn maintains frosts to -15 °C. After frost, the taste only gets better.

The leaves ripen 60-90 days after germination, so in our climate it is usually sown in April directly into the ground under the film. A temperature of +5°C is sufficient for seed germination. Seeds are sown in holes 2-2.5 cm deep. The first shoots appear in a week. At the end of May, the plants are seated at a distance of 40 cm from each other. Under favorable conditions, the rosette of leaves can reach a height of 1 m.

For this cabbage, it is desirable to choose a sunny place, on a hill, without stagnant water.

The main care is watering and loosening the earth. It is advisable to carry out hilling several times during the summer.

Leaf cutting can be carried out throughout the summer, as with all lettuce plants, new ones grow in place of cut leaves. Harvesting must be done in cool weather - the hotter the weather, the more bitter the leaves will be. It is recommended to freeze the cut leaves, this improves the taste of cabbage noticeably.

If you leave a few bushes to winter, then in the spring the kale will grow back and be able to produce an earlier harvest.

Kale varieties

In Russia, the commercially available varietal assortment of this species is not very wide, but still allows you to make a choice from personal preferences and the characteristics of the climatic conditions of a particular area.
  • Gruncoln- leaves strongly curly, bluish-green. Has a very delicate taste and gives a large amount of valuable leaf mass.
  • Cadet- leaves are medium green, corrugated, curly. Differs in valuable dietary qualities and frost resistance.
  • Kale Red F1- has leaves with strongly corrugated edges, changing color from purple-green to deep purple after the first frost. Extremely cold and frost hardy.
  • Red Russian- is different good taste and expressive red winding leaves.
  • Curly- the most popular type of kale, which is often found on sale, has a milder and sweeter taste than other types, has a sharp, slightly peppery aroma.
  • prime cabbage- one of the fastest growing varieties, frost-resistant.
  • Redboro F1- mid-late hybrid, reaches a height of 150 cm, is red or dark purple, which is why it is often used to give color to dishes.
  • Reflex F1 - mid-late hybrid, semi-vertical rosette, dark green leaves, strongly corrugated, reaches a height of 80 cm.
  • Siberian cabbage- the variety has a special resistance to pests and low temperatures.
  • Blue Dwarf(Dwarf Blue Scotch Curled) - early maturing variety, very decorative, compact, easy to grow, ideal for home gardening.
  • scarlet- mid-season variety, leaves of green-violet color, corrugated, curly, acquiring an intense blue-violet color after the first frost. Differs in valuable dietary qualities.
  • Tintoretto- leaves are light green, blistered, strongly curly. Possesses high frost resistance and decorative effect.
  • Tuscan- has large, elongated, on short petioles, large-bubbly, dark green leaves. Eat boiled, stewed and fresh.
  • Cane- can grow up to a height of 1.9 m, the presence of a thick stem that can be used as a walking stick explains the origin of the name.

It is worth noting that Russian, or Siberian, kale is much sweeter and more tender in taste compared to curly or Tuscan cabbage. But in terms of the composition of useful and nutritious substances, all types of this cabbage are almost identical.

Scientists believe that kale is an indispensable product for a healthy future for humanity. Beneficial features of this type of cabbage are comparable to valuable medicinal plants, and its unpretentiousness guarantees a good harvest in any weather and a minimum of effort.

Russian gardeners cultivate curly kale most often as an exclusively ornamental plant, without thinking about its huge nutritional value. Although, perhaps, soon in our country this plant will become not only a decoration of the garden, but also a plate.

More than five names have this, as it seems to many outlandish, vegetable - kale, gryunkol, braunkol, brunkol, kale.

But in fact, there is nothing outlandish in it, the most ordinary “headless” cabbage, that’s what it is, or curly, as it is also called.

That is, a completely leaf variety, perceived by our compatriots more like a salad, which is not so far from the main purpose of this product.

Overseas guest

Large spreading kale bushes have unique decorative properties, which are further emphasized by the variety of color options for the plant.

White, gray, dark green, purple leaves have an original lacy shape, while they are juicy, elastic, collected in a regular-shaped rosette.

Among gardeners in our country, such a vegetable as kale is practically not grown, which is very surprising - this cabbage grows in almost any climate, is unpretentious, tolerates temperature extremes, and is rarely affected by diseases.

And, nevertheless, for openwork crispy leaves, the "initiates" go to the supermarket, to the department of overseas imported greens.

Gardeners, on the other hand, enthusiastically cultivate curly cabbage as an exclusively ornamental plant in a flower bed, not knowing anything about its colossal nutritional value.

Perhaps, after reading the article, they will transplant the kale into the garden and in the next season they will please their household with a mega-useful novelty.

For some reason, kale is not very popular with us. You will not find it in restaurant menus (not like Brussels, for example, or broccoli), hostesses do not chase after it.

The taste and benefits of the vegetable are known only to those few who were able to try this cabbage abroad, where it has long been appreciated and appreciated. For the bulk of our compatriots, this is nothing more than just a table or plate decoration.

Very in vain. Kale is good in salads and appetizers as part of vegetable puree, enriches the taste of vegetable smoothies, cocktails, the French make amazing chips from it, it takes a place in the honorary ten of "superfood", that is, extra healthy food.

The features of the chemical composition of this plant will be discussed below and for many the information will seem incredible.

And some more general information

From general information it remains to add only that kale is just not quite an overseas vegetable. It is the most ancient variety of cabbage and at different times was cultivated almost everywhere.

It was enjoyed by the ancient Romans and Greeks as early as the 6th century BC.. However, there is no information about the territory that could be considered the birthplace of cabbage, and many countries compete on this score.

It is known that in the 15th-17th centuries a variety of red leaf cabbage grew in the northern regions of Russia. That's right: "Russian red kale" is still called kale in America, and in Spain, as well as in England, Siberian cabbage.

Gradually foreigners coming to Russian Empire, took kale into service, and in Russia they also gradually forgot about it - they switched to white cabbage, it turned out to be very pickled.

And so it turned out that today kale is an overseas guest on our shelves, although, in fact, it just made a round-the-world trip and returned to where it started from.

Chemical composition

Kale has another unspoken name - "invigorating vegetable". Why? Because it is unique - as nutritious as meat (and contains several times more iron than veal), plus it has the benefits of a fresh vegetable.

There is a lot of protein in cabbage, and it is easily digestible, and not as heavy as an animal.

After hearty lunch with kale you will not be drawn to a nap, the body will not need to take energy from the head to the stomach in order to direct it to the digestion of heavy food.

On the contrary, after using the kale you will feel an extraordinary surge of vivacity and efficiency.

This variety of cabbage is considered perfect for chemical composition, and in terms of the amount of nutrients per established unit of mass, it has no equal.

So, kale is a valuable source of vegetable protein- 3.3 grams per 100 grams of product. Its calorie content is about 50 kilocalories. Like meat, this vegetable contains all nine essential amino acids and nine non-essential ones - 18 in total.

Moreover, amino acids from cabbage are absorbed much more fully and easily than from meat. The kale contains omega 3, and in an ideal ratio.

As for vitamins, carotenoids contained in feces play the first violin here.

In one glass of shredded cabbage:

  • 200% of the daily value of vitamin A.
  • The same glass contains - 130% of the daily requirement of vitamin C.
  • 685% .
  • 25% manganese norm.
  • Lots of magnesium.
  • B group vitamins.
  • Phosphorus.
  • Copper.
  • Iron.

There is more calcium in 100 grams of feces than in 100 grams of milk..
Kale is rich in various antioxidants, flavonoids, lutein, glucosinolates, which have anti-cancer effects.

Beneficial features

There is a lot of information about the huge potential of kale for the human body today, the bulk of which boils down to the fact that very soon kale will become the #1 product on every table.

1. Leafy cabbage gives saturation, energy, lightness, it is perfectly digested.

2. Is an indispensable addition to a diet depleted in protein or vegetarian.

3. A good source of calcium, magnesium, vitamins A and C, essential amino acids. It is used to treat and correct anemia, eye diseases, in particular glaucoma, various problems with the nervous system - it gives optimism, improves mood, and smoothes PMS.

4. Excellent alternative to meat and dairy products.

5. Has an anti-cancer effect. Used for the treatment and prevention of cancer.

6. Cabbage removes toxins from the body, especially those that are formed as a result of food and chemical poisoning.

7. It contains a large amount of sulfarofan, effective in more than 140 diseases..

8. Kale, due to its high anti-inflammatory properties, helps fight peptic ulcers, colon cancer, and osteoporosis.

10. Fiber improves the functioning of the digestive tract, relieves constipation.

11. Binds and removes free radicals, reduces bad cholesterol.

12. Normalizes the hormonal background and the functioning of the organs of the reproductive system.

13. A valuable dietary product used to reduce the calorie content of food.

Kale is a product of a healthy future. It is able to completely replace meat and milk for a person, and the body will only benefit from this.

Its potential is comparable to any medicinal plant, and unpretentiousness in cultivation guarantees a harvest in any weather (it is not afraid of frost, tolerates drought, it grows only 60 days to technical maturity).