Medicinal value of kale

Kale is one of my country's specialty vegetables and has many considerable medicinal values:

Introduction to Chinese Kale

Kale is a vegetable of the Brassica genus of the Cruciferae family. It is native to southern my country and has a long history of cultivation. It is one of my country's specialty vegetables. It is a very popular home-cooked dish in southern regions such as Guangdong, Guangxi, and Fujian, and is also a popular export dish in Southeast Asia, Hong Kong, and Macao. At present, with the improvement of people's living standards and the rapid development of tourism, the demand for Cantonese cuisine in large and medium-sized cities such as Beijing, Shanghai, and Chengdu is also increasing. Kale has become a vegetable variety introduced and promoted in many regions.

Medicinal value of kale

Chinese kale contains cellulose, sugars, etc. It tastes sweet and is spicy. In addition to its diuretic and phlegm-resolving, detoxifying and wind-removing effects, it also has the side effect of consuming people's true energy. Eating Chinese kale for a long time can inhibit the secretion of sex hormones. Chinese kale contains organic alkali, which makes it have a certain bitterness, which can stimulate people's taste nerves, increase appetite, and accelerate gastrointestinal motility and help digestion. Another unique bitter ingredient in Chinese kale is cinchona, which can inhibit the over-excited body temperature center and play a role in relieving heat and relieving fever. It also contains a lot of dietary fiber, which can prevent constipation. It has the effects of lowering cholesterol, softening blood vessels, and preventing heart disease. The Chinese kale sprouts are tender, crisp, sweet, and delicious. They can be fried, eaten in soup, or as a side dish.

Kale is suitable for people

Suitable for the general population. Especially suitable for patients with loss of appetite, constipation and high cholesterol.

Unsuitable people: People with impotence.

How to choose kale

How to choose and buy: When choosing kale, it is best to choose those with medium-sized stalks. If they are too thick, they are too old.

What to avoid when purchasing: Choose leaves that are dark green, neat, smooth and tender, without yellowing or aging. Also pay attention to whether there are diseases and pests.

Tips for cooking kale

Cooking tips: The edible part of kale is the fleshy stems and tender leaves, which are suitable for stir-frying, mixing, and roasting. They can also be used as ingredients, soups, etc. Kale has a bitter taste, and adding a small amount of sugar and wine when stir-frying can improve the taste. At the same time, add more soup than ordinary dishes, and stir-fry for a longer time, because kale has thick stems and is not easy to cook thoroughly, so more water will inevitably evaporate during cooking.

Cooking taboos: Kale stems are thick and difficult to cook thoroughly, so more soup should be added than for ordinary vegetables during cooking, and the stir-fry time should be longer to better retain the moisture in the dish.

Notes on eating kale

Recommended for consumption: Chinese kale is very effective in treating gastrointestinal heat, insomnia caused by staying up late, rising internal heat, or swollen and bleeding gums caused by lack of vitamin C. It is popular to slice Chinese kale and cook it into a clear soup, which can be drunk while warm. If the bleeding gums are more serious, watercress and lotus root can be added to cook together.

Taboos: Eat kale in moderation, not too much, and not too frequently. Otherwise, it will inhibit the secretion of sex hormones and have the side effect of consuming one's vital energy.

Kale storage:

First, do not overwater the kale after harvesting. This is the key to keeping the kale soft and refreshing;

Second, the leaves of kale have a special wax layer, so pests and diseases must be prevented in the field, and no antiseptic treatment is required after harvesting;

Third, it is best to add crushed ice to lower the temperature of the vegetables during short-distance transportation, but the crushed ice must not come into direct contact with the leaves, otherwise the leaves will be "scalded", become green and soft, easily rot, and lose their commercial value.

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