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Kale

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Recently there was a conversation that involved a family member about Kale and how good it was for you. So in order to know more about Kale and learn something, this author from Nebraska had really not heard of Kale until these later years in Indiana. Please view my video on how to cook with Kale! Very informative!

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Was not interested in trying it and most likely didn't think I would try it at the request of one of my three loved ones I can not refuse...I was not grossed out... no, I would not make a steady diet of Kale, so the following information is for people like me that know there is food in this world that may only cross over your lips one time. After viewing the other ways to include Kale in my diet I may do some dishes differently now.

Kale Origins:

From this link http://www.foodtimeline.org/halloween.html#kale you get a historical account of what part of history Halloween had to do with Kale. Older customs may seem odds but we have palm readers, and crystal ball fortune tellers; making a rational judgement about what leaves may indicate who will marry who today may just be a case of do what everyone else is doing. Scottish family tradition meant a great deal in all things written about the Scots and klans.

The word "Kale" is a Scottish word derived from coles or caulis, terms used by the Greeks and Romans in referring to the whole cabbage-like group of plants. The German word Kohl has the same origin. Please visit this website for more information. http://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/kale.html.The above website also list some medicinal benefits to having a rich diet in Kale and other cabbage family vegetables.

The Brassica family of green vegetables is outlined on the LiveStrong website has extensive information on Kale, at this link; http://www.livestrong.com/article/250505-kale-nutrition-information/. As stated on this website the English brought Kale to America in the 17th century. Deep green colored leaves are the best to consume. Peak season is mid winter to early spring. It can be grown indoors or in frame planting, outdoors.

The qualitative measures for cooked Kale are the calories where one cup of raw Kale is 34 calories, fats for that amount are 0.5 grams and the saturated fat is 0.2 grams of polyunsaturated, with fatty acids of 121 milligrams of omega-3 and 92.4 milligrams of omega-6s.

These might all seem like a bunch of numbers, what it actually means is that the average salad eater can put several cups of raw Kale in the salad and add other healthy low in fat and high in omega 3 and 6 fatty acids and eat like a king with nearly no calories, depending on what type of salad dressings you would use.

Technically the metabolizing Kale results from this source http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=50 list in a vast array of nutrients, for 1 cup of cooked Kale, include many of family of B vitamins, choline, folate, and Vitamin C, Vitamin A, E, D and Vitamin K. A list of Mineral that includes Magnesium, Manganese, Phosphorus, Selenium and Zinc as well as a slue of other health benefits. Amino Acids are where this evaluation gives the plant 18 different amino acids to enhance your diet.

To summarize this adventure into Kale, the spot light is on this nutritious, heart healthy, green leaf vegetable!

We say this is the way to eat healthier, but often parts are left out, included in all the articles are a video and pictures of the item showcased! You want me to write about something specific, go to my profile and send me a message!

Thank you for reading and happy Kale consuming!

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