This Red Plant Is Twice as Healthy as Kale and Tastes Like Bacon (2024)

FAQs

Is kale really that healthy? ›

Kale is a nutrition superstar due to the amounts of vitamins A, B6, C, K, folate, fiber, carotenoids and manganese it contains. One cup of raw kale has just 20 calories.

It tastes something like chard, something like beet greens, more like mustard greens and dandelion greens. I assume you're eating it steamed and unseasoned. It annoys some people because of a slightly “chalky” aftertaste, the intensity of which varies, as noted.

Both are similar in taste; however, red kale is a little bit sweeter and more tender than green kale. Red kale sports flatter, smaller leaves more similar in appearance to arugula while green kale is curly and often contains a wider leaf.

Raw kale carries a distinct, peppery flavor that tends to be on the bitter side. It's comparable to the sharpness of arugula or radish but mixed with an earthy, slightly grassy undertone.

Is it OK to eat kale every day? As kale contains a variety of nutrients, a person can consume it regularly as part of a balanced diet. However, some people may need to limit how much kale they consume. These include people taking beta blockers and blood thinners, as well as people with kidney disease.

And the winner is …. watercress, with a score of 100 (actually higher but the researcher capped the scores at 100.) It's not just easy to add a handful to that salad (and you'll get the most from its nutrients if you eat it raw), it's easy and quick to grow yourself so you've always got some fresh leaves on hand.

It's rich in fiber, which improves digestive health and keeps you feeling full longer. A serving of red kale gives you 260% of the daily value for vitamin A and 170 percent of the DV for vitamin C, based on a 2,000-calorie diet. It's also packed with vitamin A, which supports healthy eyesight, especially as you age.

Kale is an incredibly versatile green, and can be used raw in salads, sautéed/steamed/braised, or roasted into crunchy kale chips. The tough stems and ribs should be removed before the greens are cooked.

Olivia's Organics Baby Kale offers all the flavor and nutritional benefits of its full-grown kale counterpart, but its leaves are more tender and it cooks more quickly. That makes it an ideal healthy addition to salads and cooked recipes as well as a standout side dish.

Raw kale can be hard to digest. Kale's fibrous cell walls may prevent your body from absorbing nutrients, but cooking kale can reduce its antioxidant content. Nutrition experts say steaming kale is a good way to make it easier to digest while preserving most of the nutrients.

How long should I soak kale in vinegar? ›

Place the clean leaves in the sink or a big bowl and fill it with water. Add 3-4 tablespoons of baking soda and 1/2 cup of vinegar to the water. Mix and let rest at least 20 minutes. Rinse and drain the kale leaves.

Often labeled as a superfood, kale is one of the healthiest and most nutrient-dense foods you can eat. This leafy green comes in a variety of colors, shapes, and textures. It's often eaten raw in salads and smoothies but can also be enjoyed steamed, sautéed, boiled, or baked.

For example, kale, cauliflower, and broccoli came from Brassica oleracea, a wild cabbage. Ancient farmers took mutated variations of these cabbages that had desired genetic traits and bred them together until they got a new plant subspecies, such as kale or broccoli.

Nonetheless, while being extremely nutrient dense, kale has a relatively low calorie content (36–98 kcal/100 g) [28]. This has made kale one of the superfoods that should be promoted as a healthy alternative to already popular calorie-dense food products.

Kale also provides healthy carotenoids such as beta-carotene, lutein, and zeaxanthin. Cons: As an abundant source of vitamin K, kale must be used with caution if you're using blood thinners.

Nutritional Value: Kale comes out the strongest when it comes to nutrients available per serving. Keep in mind that it also has the strongest flavour and most interesting texture! In the Kitchen: Kale is a cruciferous vegetable like cauliflower, broccoli and cabbage—that's where that strong taste comes from!