Can I eat kale raw?

Cabbage, also known as cabbage, etc., is a perennial herb of Brassica cruciferae, which originated in the Mediterranean region and is now widely cultivated in the north and south of our country. Kale is rich in various trace elements and compounds that are beneficial to the human body. It is the king of nutrition. If you have friends, you will wonder whether kale can be eaten raw.

Can kale be eaten raw

Kale can be eaten raw, and the method of eating kale raw abroad is very popular, which can prevent the loss of nutrients. But the taste of raw kale is not good, if there is no seasoning, it is almost difficult to swallow, generally consider blanching with hot water to eat. In addition, before eating raw food, the kale must be cleaned and soaked in water to prevent the existence of pesticide residues.

There are many varieties of cabbage, such as crepe cabbage, cabbage, Brussels sprouts and inflorescence kale. Regular consumption of cabbage is of great benefit to strengthen the body and enhance the vitality of the body. Specifically, the effects of eating cabbage on the human body are: maintaining health and strengthening the function of the immune system, treating skin diseases and tumors, supplementing cellulose and various minerals and trace elements, reducing inflammation and relieving pain and so on.

Second, common cabbage dishes

Cabbage has a long history and a variety of practices. Cold kale can be made when eating raw, and hand-torn kale can be torn when cooking. The specific method of cold cabbage is to break the cabbage leaf by leaf and soak it in water for half an hour. After picking it up, wash the kale and tofu skin, cut it into shreds, fry a pot of onion oil, pour it on the shredded bean curd and kale, add garlic, vinegar, sugar and salt and stir well and serve.

In fact, hand-torn kale is what we usually call hand-torn cabbage, the specific method is to tear the kale hands and wash them to dry, heat the pot and put the oil, pour the kale into the fire and stir-fry quickly, while frying and pressing, like the iron plate squid, add oyster sauce and salt after stir-frying for a period of time, and you can also add the right amount of sugar instead of monosodium glutamate. After stir-frying, you can get out of the pan.