Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Download Kale Nutritional Profile “Kale is a nutritional standout in three basic
Transcript
Kale Nutritional Profile “Kale is a nutritional standout in three basic areas: (1) antioxidant and anti-inflammatory nutrients, (2) much-needed macronutrients (in which the average U.S. adult is currently deficient), and (3) cancer-preventive nutrients called glucosinolates. Storage To store, place kale in a plastic storage bag removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 5 days. The longer it is stored, the more bitter its flavour becomes. Do not wash kale before storing because exposure to water encourages spoilage. “ http://whfoods.org/genpage.php?dbid=38&tname=foodspice We will chop the kale and freeze extra it for use later on. Spinach “Among the World's Healthiest vegetables, spinach comes out at the top of our ranking list for nutrient richness. Rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (betacarotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection. Enjoy baby spinach in your favourite salads or make a salad made exclusively of baby spinach. Spinach is one of only three vegetables that we recommend boiling to help reduce its concentration of oxalic acid. We recommend boiling for just 1 minute to minimize loss of nutrients and flavour. Do not wash spinach before storing as the exposure to water encourages spoilage. Place spinach in a plastic storage bag and wrap the bag tightly around the spinach, squeezing out as much of the air as possible. Place in refrigerator where it will keep fresh for up to 5 days. Avoid storing cooked spinach as it will not keep very well unless you are planning on freezing it. “ http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43 We will boil and freeze extra spinach or the winter months or at other times. Squeeze out the water and freeze in an ice cube tray. We will use it for stuff mushrooms, in lasagnas, and dips. Swiss Chard “Swiss chard is not only one of the most popular vegetables along the Mediterranean but it is one of the most nutritious vegetables around and ranks second only to spinach following our analysis of the total nutrient-richness of the World's Healthiest vegetables. It is also one of only three vegetables that we recommend boiling to help reduce its concentration of oxalic acid. Slice leaves 1-inch wide and the stems ½-inch wide and boil for just 3 minutes. Do not wash Swiss chard before storing as the exposure to water encourages spoilage. Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days. If you have large batches of chard, you can blanch the leaves and then freeze them. Do not wash Swiss chard before storing as the exposure to water encourages spoilage. Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days. If you have large batches of chard, you can blanch the leaves and then freeze them.” http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16#purchasequalities We enjoy having Swiss chard in salads or adding it to a stir fry. Radishes Nutrients in Radishes “Radishes and radish leaves are an excellent source of vitamin C. Globe radishes are a very good source of the trace mineral molybdenum and a good source of folic acid and potassium. Daikons are a very good source of copper and potassium.” http://www.elements4health.com/radishes.html Try slicing the radishes into a salad. It adds flavour and colour. Edible Flowers Add them to salads for flavour and colour. Swiss Chard “Swiss chard is not only one of the most popular vegetables along the Mediterranean but it is one of the most nutritious vegetables around and ranks second only to spinach following our analysis of the total nutrient-richness of the World's Healthiest vegetables. It is also one of only three vegetables that we recommend boiling to help reduce its concentration of oxalic acid. Slice leaves 1-inch wide and the stems ½-inch wide and boil for just 3 minutes. Do not wash Swiss chard before storing as the exposure to water encourages spoilage. Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days. If you have large batches of chard, you can blanch the leaves and then freeze them. Do not wash Swiss chard before storing as the exposure to water encourages spoilage. Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days. If you have large batches of chard, you can blanch the leaves and then freeze them.” http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16#purchasequalities We enjoy having Swiss chard in salads or adding it to a stir fry. Radishes Nutrients in Radishes “Radishes and radish leaves are an excellent source of vitamin C. Globe radishes are a very good source of the trace mineral molybdenum and a good source of folic acid and potassium. Daikons are a very good source of copper and potassium.” http://www.elements4health.com/radishes.html Try slicing the radishes into a salad. It adds flavour and colour. Edible Flowers Add them to salads for flavour and colour. Kale Nutritional Profile “Kale is a nutritional standout in three basic areas: (1) antioxidant and anti-inflammatory nutrients, (2) much-needed macronutrients (in which the average U.S. adult is currently deficient), and (3) cancer-preventive nutrients called glucosinolates. Storage To store, place kale in a plastic storage bag removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 5 days. The longer it is stored, the more bitter its flavour becomes. Do not wash kale before storing because exposure to water encourages spoilage. “ http://whfoods.org/genpage.php?dbid=38&tname=foodspice We will chop the kale and freeze extra it for use later on. Spinach “Among the World's Healthiest vegetables, spinach comes out at the top of our ranking list for nutrient richness. Rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (betacarotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection. Enjoy baby spinach in your favourite salads or make a salad made exclusively of baby spinach. Spinach is one of only three vegetables that we recommend boiling to help reduce its concentration of oxalic acid. We recommend boiling for just 1 minute to minimize loss of nutrients and flavour. Do not wash spinach before storing as the exposure to water encourages spoilage. Place spinach in a plastic storage bag and wrap the bag tightly around the spinach, squeezing out as much of the air as possible. Place in refrigerator where it will keep fresh for up to 5 days. Avoid storing cooked spinach as it will not keep very well unless you are planning on freezing it. “ http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43 We will boil and freeze extra spinach or the winter months or at other times. Squeeze out the water and freeze in an ice cube tray. We will use it for stuff mushrooms, in lasagnas, and dips.
