Also call: Borecole, Collard,
Scotch Cabbage,
German Cabbage, Curly Kale.
 | DESCRIPTION
|
Related to broccoli, cabbage and cauliflower family.
Has a coarse green leaf, curly or smooth on an outright stem with a strong
flavour and grey-blue green leaves. It does not form a head like a
cabbage.
| HISTORY AND ORIGIN
|
Native to the Eastern Mediterranean. The name Kale
are from the old English word cole, originally the name for the cabbage
family.
| BUYING AND STORAGE
|
Select fresh crisp leaves free from the kale. The
stem should be straight and crisp with no signs of wilting. Store in a
vegetable crisper in the refrigerator and use as soon as possible.
| PREPARATION AND USE
|
Trim leaves off the stems and wash in cold salted
water. Cook like silverbeet and spinach. Use in winter soups and
casseroles.
| NUTRITIONAL INFORMATION
|
An excellent source of vitamin A and C. It is
recommended a good source of calcium for non-dairy eating people.
| MAJOR NUTRIENTS |
-
- SERVING SIZE: 100 grm
| * ENERGY: |
168 |
kj |
* IRON: |
1.2 |
mg |
| * PROTEIN: |
|
grm |
* PHOSPHORUS: |
76 |
mg |
| * FAT: |
|
grm |
* CALCIUM: |
204 |
mg |
| * CARBOHYDRATE: |
6 |
grm |
* VITAMIN A: |
552 |
ug |
| * DIETARY FIBRE: |
|
grm |
* VITAMIN B: |
|
mg |
| * SODIUM: |
|
mg |
* VITAMIN C: |
50 |
mg |
| VARIETY
|
|
