greater amount of cellulose structure - essential to it's ability to withstand freezing temperatures better than other vegetables.
Kale can be tough and bitter, which may not appeal to everyone's taste. It is also high in oxalates, which can interfere with calcium absorption and contribute to kidney stone formation in susceptible individuals. Additionally, kale is often exposed to pesticides, so opting for organic varieties is advisable to reduce chemical exposure. Lastly, its high fiber content can cause digestive discomfort for some people if consumed in large quantities.
I dont think so
No, you don't need to cook kale before adding it to a smoothie. Raw kale is perfectly fine to use and retains more nutrients when uncooked. Just make sure to wash it thoroughly and remove the tough stems for a smoother texture. If you're concerned about the taste, blending it with sweeter fruits can help balance the flavor.
well i know of the leafy green kale and the dark non-leafy kale calledeither lacinato kale, dino kale, or black kale...dino because its texture is more like a reptile then leafy like the green leafy kale.
well i know of the leafy green kale and the dark non-leafy kale calledeither lacinato kale, dino kale, or black kale...dino because its texture is more like a reptile then leafy like the green leafy kale.
kale
Kale
kale
So Tough was created on 1993-03-09.
Not So Tough Now was created in 1995.
Bor kale is a misnomer, it should be borecole that is another name for kale.
Kale can be green or purple.