Red Kale
Brassica Oleracea var. Sabellica
Red Kale
Brassica Oleracea var. Sabellica
Texture
Crunchy and soft / smooth
Color
Dark green and purple
Nutritional properties
Red kale, a vibrant leafy vegetable with potential health benefits, has leaves ranging from deep red to purple.
It is a good source of vitamins A, C, and K, and provides minerals such as potassium, calcium, and magnesium. Kale also contains dietary fiber, anthocyanins, and carotenoids.
The antioxidants in kale can protect cells from free radical damage, and may contribute to improved heart health. Research is underway into its potential anti-cancer properties and impact on liver health.
Main uses and applications
Versatile in a healthy kitchen, ideal for salads, rice, quinoa and other cereals, legumes, and vegetables. It combines perfectly with oily fish as salmon and sardines, and red and white meats.
Origin
North Europe
(Germany, Denmark)
Presentation format
35 g
Preservation
Cold storage for maximum 5-7 days
Nutritional properties validated by Glenn Cots (Dietician – Nutritionist).
