Lose weight, prevent colds and keep fit.

Brief introduction of kale

Kale is a biennial herb flower and a horticultural variety of cabbage. The basal leaves are close to each other in a rosette shape, and the leaves are divided into smooth leaves, wrinkled leaves, cracked leaves and wavy leaves. The outer leaves are wide, the leaves are green, yellow-green or blue-green, the petiole is thick and winged, the veins and petiole are light purple, and the inner leaves are extremely rich in color, including yellow, white, pink, red, rose, purple, blue-gray and variegated, which is very beautiful. The ornamental period of leaves is from 65438+February to March and April of the following year. The plant height is generally 20-40 cm. Under the condition of warm and long sunshine, it bolts and blooms in April, with racemes and pale yellow flowers. Fruit pods, seeds mature in June, dark brown, oblate.

efficacy

Weight loss: kale is rich in various nutrients, including iron, which can increase the oxygen content in the blood and inhibit the production of fat, and has a good effect on weight loss.

Prevention of colds: kale can prevent colds and relieve sore throat caused by colds. Eating kale in autumn and winter can prevent sore throat, which is of great benefit to arthritis patients to some extent.

Keep fit: kale is rich in many nutrients, including indispensable nutrients for human body. It is rich in vitamin C, vitamin E and vitamin B, and has a significant effect on supplementing human nutrition. Regular consumption can enhance people's vitality, improve human immunity and play a role in strengthening the body.

The right crowd

Suitable for ordinary people.

Taboo crowd

Physical weakness, spleen and stomach deficiency and cold, diarrhea

Not suitable for eating together

There are no special food taboos.

How to eat:

Stir-fried kale: Wash and cut fresh kale into pieces, prepare a small amount of chopped green onion, put a small amount of cooking oil in the pot, heat it, stir-fry the chopped green onion in the pot, stir-fry the chopped green onion together until the kale becomes soft, add edible salt to taste, and stir-fry for another minute.

Kale salad: Take fresh and tender leaves of kale, wash them, tear them into pieces, put them in a clean bowl, peel apples, cut the pulp into pieces, peel oranges and cut them into pieces, put the apples and oranges together with the processed kale, add proper amount of nuts and olive oil, and then add a small amount of chopped black pepper and edible salt and mix well before eating.