Edible Uses:
Kale has a certain food value, its calcium, iron, potassium content are very high, its young leaves can be fried, cold, do soup, in Europe and the United States with its more colorful vegetables made of salad.
The young pinnate leaves in the center of the plant are collected as the edible part. Kale is rich in nutrients, containing large amounts of VA, Vc, VB2 and a variety of minerals, especially calcium, iron, potassium content is very high. Kale can be continuously stripped leaves, and constantly produce new young leaves, palatable, crisp and clear, can be fried, cold, pickled, soup, etc., after cooking to maintain the color of the fresh, and other vegetables can be put together into a variety of patterns of the "salad", in the decoration of the dishes can be regarded as a superior product.
Health use:
The Vc content of kale is the highest among leafy greens. The content of selenium, a trace element, is the first of the kale vegetables, and is known as the "anti-cancer vegetable". Related research shows that it is rich in calcium, VD and VE, long-term consumption can help treat osteoporosis, which is a common problem among elderly women. In addition, it also has a certain stomach and center, clearing the heat to get rid of annoyance, diuretic, elimination of food and laxative, prevention and treatment of dry mouth and food and other effects
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