kale
kale is Vegetables enjoyed with thick leaves in wraps and stir-fry. Removing the thick veins makes it easier to chew.
NUTRITION · RDA 10.4
Nutrition and weight calculator for this ingredient
kale (raw) · Per 100 g edible portion
The record includes its variety, cut or processing state. It does not describe every food or retail product with that common name.
Serve a variety of Vegetables with meals.
kale can be used to diversify the table without focusing on just one Vegetables. The Vegetables food group is part of a meal that provides Dietary fiber and various vitamins and minerals. Removing the thick leaf veins makes it easier to chew. Rather than adding too much oil and salty seasoning, try to enhance the taste and texture of the ingredients.
How to select and Preparation
Choose leaves that are not wilted and stems that are not soft. Check rootsVegetables for deep wounds or soft spots. Removing thick veins makes it easier to chew.
Storage and cooking use
Wipe the moisture from the surface of the leaves and refrigerate. It is more convenient to prepare only the amount needed for the dish first rather than preparing a large quantity of kale at once.
Cooking tips
- Removing thick leaf veins makes it easier to chew.
- Wipe the water off the leaf surface before refrigerating.
Official materials about the general roles of food groups and nutrients, label checking, and hygiene principles. It does not imply the precise ingredient content or disease treatment effects of individual ingredients.
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