Kale 蔬菜 – High Nutritional Value 高营养价值

蒸鸡肉饼+咸鱼+姜丝。火腿+洋葱+蕃茄+蛋。蚝油炒虾仁蔬菜。

Steam minced chicken with salted fish chips and ginger strips.
Bacon, onion, tomato, omelette.
Kale with prawns in oyster sauce.

 

Kale or borecole (Brassica oleracea Acephala Group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms of vegetables.

The species Brassica oleracea contains a wide variety of vegetables, including broccolicauliflowercollard greens, and brussels sprouts. Thecultivar group Acephala also includes spring greens and collard greens, which are similar genetically. Pieris rapae is one of the best-known pests of the plant.

Nutritional Value

Kale is very high in beta carotenevitamin Kvitamin C, and rich incalcium. Kale is a source of two carotenoidslutein and zeaxanthin.
Kale, as with broccoli and other brassicas, containssulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.

Boiling decreases the level of sulforaphane; however, steaming,microwaving, or stir frying does not result in significant loss.

Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat.
Steaming significantly increases these bile acid binding properties.
Cheers all
Om Guru Lian Sheng Siddhi Hom
Lama Lotuschef
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