Now, in tea and light food circles, the name "kale" is becoming a household word. It was once rated as "the most difficult vegetable to eat", and now with its high dietary fiber and high vitamin health attributes, it has become a popular object among young people, and its value has also risen, from a few yuan per kilogram to 30 yuan per kilogram.
Tea drink explosive with fire kale
Since the second half of 2024, collard-related products have skyrocketed on social media with the hashtag "health explosion."
Various tea brands have also entered the game, introducing kale as the main ingredient, with avocado, kiwi, lemon and other fruits drinks. Kale occupies the C position in the packaging and name, and consumers mostly evaluate them as "low calorie and healthy", and it has become an instant hit on platforms such as XiaoHongshu and Douyin.
Kale, also known as leaf peony, peony vegetable, sea cabbage, etc., was originally introduced into China as a green ornamental plant. Because of its strong adaptability, cold tolerance and drought tolerance, it is favored by garden designers, and it is also often appeared in scenic spots and park green Spaces in Guangxi.
Although it is bitter at first taste and is considered difficult to swallow by many people, the rich nutrition of kale has gradually become a light food choice for fat reduction people, and the eating method such as juicing and salad has slowly spread.
The new varieties of cabbage are heavier
The price of kale has skyrocketed in recent months, with the purchase price of about 2 yuan/kg before the second half of 2024, and now it has risen to more than 20 yuan/kg.
Kale products launched by new tea and beverage brands, from raw materials, colors to packaging design, have met consumers' pursuit of "new and strange", and the sharing and punching of social platforms have further promoted the popularity of products.
For ordinary consumers, the disadvantages of rough taste and bitter taste of kale also make many people shy away from it. To solve this problem, many growers and researchers have begun to devote themselves to the development of new vegetables, with the goal of breeding vegetables that combine the healthy qualities of kale and taste better.
What is the nutritional value of kale
Kale belongs to the cruciferous family and is native to the Mediterranean coast. It was cultivated in Europe more than 4,000 years ago, and it was introduced into cultivation in China only in the 1990s.
It can grow normally in the environment of 5 ° C ~30 ° C, and can also tolerate short-term low temperatures of minus 15 ° C to minus 10 ° C. The leaf edge has yellow green, dark green, emerald green, gray green, purple red, red, powder and other colors, and the leaf surface has light yellow, green and other colors. Its central leaf color is particularly rich, purple, rose red, pink, dark red, yellow, light yellow, pure white, flesh color, etc., there are also variegate-type varieties.
So colorful, graceful, as an ornamental plant is really suitable. And if it is eaten as a vegetable, it is also very good. Because it is rich in dietary fiber, vitamin B2, vitamin C, calcium, potassium, magnesium and other nutrients.
How to solve the taste problem
Kale is not only rough to eat, but also a little bitter. If you want to make kale taste better, then it is recommended to eat the leaves. In addition, blanching before eating can reduce the bitter spicy taste.
Which groups need to avoid food
1. Kale is rich in oxalates and sulfides, and excessive intake may increase the risk of urinary stones, so people who are prone to stones need to control intake.
2. Patients with thyroid disease and who are taking anticoagulants should be careful to eat, because kale powder has a high glucosinolide and vitamin K content, and it is best to consult a doctor or clinical dietitian before eating.
Why are the colors so gorgeous
The reason why kale can show a beautiful color, which has a lot to do with its anthocyanin content.
The heart, outer leaves and stems of white kale do not contain anthocyanins, so there is no brilliant color; A total of 9 kinds of anthocyanins were identified in purple kale, and the content was abundant. Anthocyanin is an antioxidant component, which has multiple effects such as anti-inflammatory, anti-tumor, anti-aging, helping to regulate blood sugar and blood lipids and preventing cardiovascular diseases.
Contact: Serena Zhao
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Post time: Feb-27-2025