In addition, Kale is now recognized as an integral support for the body's detoxification system. New research has shown that ICTs glucosinolates from kale may help regulate the detoxification at the genetic level. Now, researchers can identify over 45 different flavonoids in kale. With kaempferol and quercetin that tops the list; kale flavonoids combine both antioxidant and anti-inflammatory manner that gives the Savoy a major role of diet in relation to the prevention of chronic inflammation and oxidative stress.
Look for kale with firm, brightly colored leaves and sturdy stems wet. Col should be displayed in a cool and warm temperatures will cause to wither and adversely affect its flavor. The leaves should new look, fades, and be free of symptoms of browning, yellowing and small holes. Choose kale with smaller leaves, as these are more sensitive and have a milder flavor than those with larger leaves. Kale is year round but is more accessible, and at its peak, from mid-winter to early spring.To store, kale in a plastic storage bag removing as much air from the bag as possible. Store in the refrigerator, where it is stored for 5 days. The longer it is stored the more bitter the taste becomes. Do not wash the collard greens before storing, because exposure to water encourages spoilage. Read More
Look for kale with firm, brightly colored leaves and sturdy stems wet. Col should be displayed in a cool and warm temperatures will cause to wither and adversely affect its flavor. The leaves should new look, fades, and be free of symptoms of browning, yellowing and small holes. Choose kale with smaller leaves, as these are more sensitive and have a milder flavor than those with larger leaves. Kale is year round but is more accessible, and at its peak, from mid-winter to early spring.To store, kale in a plastic storage bag removing as much air from the bag as possible. Store in the refrigerator, where it is stored for 5 days. The longer it is stored the more bitter the taste becomes. Do not wash the collard greens before storing, because exposure to water encourages spoilage. Read More
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