Nutritional value of kale

Chinese kale is a favorite of Guangdong people and one of the indispensable vegetables in Cantonese cuisine. It is very nutritious.

Kale

Also known as white flower kale, it is a one- or two-year-old herbaceous plant of the genus Brassica in the family Cruciferae. Its flower moss is a product, and its seedlings and leaves are also edible. The flower moss of kale is tender, crisp, sweet, and delicious. It can be stir-fried, eaten in soup, or as a side dish. Su Shi wrote in "Lao Tao Fu": " Kale is like mushrooms, crisp and delicious, and it makes your teeth and cheeks ring. " This is to describe the delicious taste of kale with mushrooms.

The flower moss of Chinese kale is one of the famous specialty vegetables in my country. It originated in southern China. It is a very popular home-cooked dish in southern regions such as Guangdong, Guangxi, and Fujian. It is also a best-selling 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. Chinese kale has become a vegetable variety introduced and promoted in many regions.

effect

1. Chinese kale contains organic alkali, which gives it a certain bitter taste. It can stimulate people's taste nerves, increase appetite, speed up gastrointestinal motility, and help digestion.

2. Another unique bitter ingredient in kale is quinine, which can suppress the over-excited body temperature center and play a role in preventing heatstroke and relieving fever.

3. Chinese kale also contains a lot of dietary fiber, which can prevent constipation.

4. Chinese kale has the effects of lowering cholesterol, softening blood vessels, and preventing heart disease.

5. Chinese kale has the functions of removing evil heat, relieving fatigue, clearing the mind and improving eyesight.

Storage tips for kale

Wrap the kale in newspaper and put it directly into the refrigerator.

How to Cook Kale

1. The edible parts of kale are the fleshy stems and tender leaves, which are suitable for stir-frying, mixing, and roasting. They can also be used as ingredients, soup ingredients, etc.

2. Chinese kale has a bitter taste. Adding a small amount of sugar and wine when frying can improve the taste.

3. When cooking kale, add more soup than other vegetables and stir-fry for a longer time, because kale stems are thick and not easy to cook thoroughly, so more water will evaporate during cooking.

Dietary precautions

1. Chinese kale has the side effect of depleting one's vital energy.

2. Eating kale for a long time can inhibit the secretion of sex hormones.

Delicious food

Kale with oyster sauce

Ingredients: 400 grams of kale.

Seasoning: one spoon of sugar, one spoon of oyster sauce, one spoon of soy sauce, one spoon of broth, and one spoon of sesame oil.

Method: 1. Wash kale, lay the stems and leaves in an alternating pattern, put them into a heat-resistant bag (do not tie the bag too tightly), cook over high heat for 4 minutes, and place on a plate.

2. Take a bowl, mix the seasonings evenly, and pour it over the kale.

Blanched Chinese kale

Ingredients: 400g kale , a little onion, ginger, green and red pepper, 50g salad oil , 2 tablespoons soy sauce , 1 tablespoon sugar , 1 teaspoon chicken essence, sesame oil, fresh dew , a little pepper.

Method: 1. Combine the seasonings to make “ Boiled Sauce ” and set aside.

2. Remove old leaves from kale, wash and blanch in boiling water, remove from the water and cool in ice water, drain and place on a plate, sprinkle with scallions, shredded ginger, and shredded green onions and red peppers.

3. Heat oil in a pan and pour it on the kale; bring the prepared “ boiled sauce ” to a boil in another pan and pour it into the plate with the kale.

Features: light taste, crispy and fresh texture.

Cooking tips:

1. Choose fresh and tender kale. If there are white spots in the middle, it means the texture is old.

2. After blanching, place the blueberries in ice water to keep them crisp, tender, and bright green.

Chinese kale cures diseases

Promote gastrointestinal digestion

Fry the kale until cooked and then eat.

Efficacy: In addition to clearing away heat and relieving summer heat, bitter vegetables such as kale can also stimulate the secretion of saliva and gastric juice and promote digestion.

It can stop bleeding gums: apply kale juice to the bleeding gums.

Nutrients contained in kale (per 100 grams)

Calories Kcal

Water content : 930 g

Protein grams

Fat Grams

Carbohydrate grams

Dietary fiber 1.6 g

Vitamin A 575 micrograms

Calcium mg

Phosphorus mg

Sodium 50.5 mg

Magnesium mg

Iron 2 mg

Zinc mg

Potassium 104 mg

Vitamin C 513 mg

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