Kale leaves were once mostly grown as a garnish by American farmers. Still, it has long been a popular vegetable in Europe and other parts of the world, such as Asia, South America, and Africa. Thanks to health professionals pushing it as a good source of nutrients and antioxidants, kale has made its way from acting as décor behind bowls of icebergs to the top of salad bar offerings in the United States during the last several years.
If you’re looking for healthy recipes, you’ll want to check out baked kale nutrition facts. The cooking process releases a lot of antioxidants, so it’s better for you. A single serving of cooked kale provides about 3.6% of your daily potassium intake. The American Heart Association recommends increasing your potassium intake to help lower your risk of cardiovascular disease.
There are a few signs that your kale is terrible. The first is that the leaves are slimy, and the stem is brown. This signifies that the kale is past its prime and should be discarded. If you find a few black spots on the leaves, you can trim the remaining leaves. However, if you find that the majority of the kales have slime, it’s best to throw them out.
Another way to know if your kale is past its prime is to look at the color.