Kale
Curly cabbage, also known as alabash, is a fruit stalk, the core of which is soft and juicy, very pleasant in taste and resembles a cob of ordinary white cabbage.
Northern Europe is considered the homeland of the alabash. The second popular name of this vegetable in Bulgaria, translated from German, means “cabbage turnip”.
For the first time kale was mentioned in 1554 and literally a century later, this vegetable was already spread throughout Europe, including the Mediterranean countries.
Alabash as a plant is not pretentious at all, it is distinguished by its resistance to pests and various diseases, and it is successfully grown even in the northern regions, due to its short ripening period.
Nutritional value of 100 grams of kale
• Proteins – 2.8 grams;
• Fats – 0.1 grams;
• Carbohydrates – 8 grams;
• Mineral salts – 1.2 grams;
• Water – 86 grams;
• Energy value – 42 kilocalories;
Beneficial properties
The composition of kale includes a large amount of vitamin C, that is why it is sometimes called garden lemon, as well as vitamins A, group B, nicotinic acid, B2.
This vegetable is rich in a large amount of vegetable proteins, carbohydrates, mineral salts, calcium, potassium, phosphorus, magnesium, carotene, pantothenic acid, cobalt and iron.
The soft and juicy fleshy part of the kale contains glucose and fructose, which are easily absorbed by the body and create a feeling of satiety. Alabash surpasses apples in terms of overall vitamin absorption.
Kale is a means of prevention of various infectious diseases.
Consumption of alabash contributes to the normalization of metabolism, therefore the vegetable is recommended not only for people who want to lose weight, but also for those who aim to maintain the achieved result for a long time.
Vitamins of group B, which are included in the composition of kale, are very useful for maintaining the normal function of the immune system.
Alabash is a diuretic, as it promotes the removal of excess fluids from the body, is useful for impaired kidney function, liver and bladder, cleanses the large intestine of toxins, helps relieve existing inflammatory processes in the stomach and intestines.< /p>
This vegetable also lowers blood pressure and is recommended for atherosclerosis.
British scientists were able to prove that the use of kale is the best way to prevent cancer of the rectum and colon, this effect is achieved due to the presence of sulfur-containing substances in this vegetable.
Fresh alabash juice is particularly useful for coughs and hoarseness, for the development of inflammatory processes in the oral cavity, for diseases of the stomach, intestines, liver, kidneys, spleen, and also for anemia, etc.
It is even recommended to drink kale juice for hepatitis and cholecystitis, a quarter cup of juice with 1 teaspoon of honey added 3-4 times a day before meals. Duration of reception 10-14 days.
Kale is also an ideal food for children. In folk medicine, asthma and tuberculosis are treated with the decoction of the leaves and fruits of the alabasha.
In some Western European countries, not only the stems of the kale are used as food, but also its fresh leaves, which contain less nutrients.
Contraindications
Alabash is not recommended for established individual intolerance, as well as for diseases of the gastrointestinal tract due to increased stomach acidity.
