In terms of nutrition, kale is also among the best in cultivated vegetables. The average vitamin C content per 100 grams of kale is 103 milligrams, which is nearly three times higher than that of rape. It is a very good source of vitamin C in the diet. In addition, the contents of carotene, vitamin B2, vitamin K, folic acid, and micronutrients such as magnesium and potassium in kale are quite high, and they are green leafy vegetables with high nutritional value. Chinese kale is one of the representative vegetables in spring. The stems and leaves can be eaten with high nutritional value. Southerners, especially Cantonese, like to eat kale, boiled, fried, and served in soups. The practice is diverse. The northerner can not feel much about this kind of vegetable and does not eat it often. From the perspective of nutrition and health, it is a pity! Kale is one of China's famous specialty vegetables (mainly produced in southern regions such as Guangdong, Guangxi, and Fujian). It mainly eats scapes, and seedlings and leaves are also edible. The Chinese kale leaves are dark green in color, and the stems are slightly lighter in color, and their bodies are thicker. Their skin is tough and the center is brittle. Therefore, fresh kale tastes crispy and full of moisture. Many people believe that kale is an ordinary vegetable, but in fact, it is the same as radish, cauliflower, cabbage, etc., are cruciferous vegetables, and from the perspective of overall nutritional health, kale is also cruciferous vegetables The leader. Many people know that cruciferous vegetables are called “anti-cancer vegetables†because they are rich in thionoids that have anti-cancer effects, but most people don’t know that in the vegetables they eat regularly, mustard The content of glucosinolates in blue is the highest, and radish and broccoli, which are popular among many people, rank behind it. From this point of view, the content of anticancer substances in kale is relatively the most, and the nutritional and health care efficacy is also high. In terms of nutrition, kale is also among the best in cultivated vegetables. The average vitamin C content per 100 grams of kale is 103 milligrams, which is nearly three times higher than that of rape. It is a good source of vitamin C in the diet. In addition, the contents of carotene, vitamin B2, vitamin K, folic acid, and micronutrients such as magnesium and potassium in kale are quite high, and they are green leafy vegetables with high nutritional value. The kale and the cabbage heart are very similar in length, and many people are indistinct in silliness. In fact, kale is a variant of cabbage, and cabbage is a variation of edible stems and young leaves of pakchoi. The general kale flower is white, and it is very crispy to eat. The flower of the vegetable heart is yellow, and it is fresh and juicy, but there is no crispy kale. The kale leaves are very nutritious and take care not to lose them. In addition, it should be noted that although kale is rich in anti-cancer ingredients, but it is only a vegetable, after all, do not be too superstitious. Fruits And Vegetables,Fresh Fruits And Vegetables,Fresh Fruit And Veggies,Fresh Vegetables Xi'an Gawen Biotechnology Co., Ltd , https://www.seoagolyn.com