| Kale | |
|---|---|
Curly kale | |
| Details | |
| Species | Brassica oleracea |
| Cultivar group | Acephala Group |
| Origin | Unknown, before the Middle Ages |
| Cultivar group members | Many, and some are known by other names. |
Kale or borecole (Brassica oleracea Acephala Group) is a vegetable similar to cabbage, with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccoli, cauliflower, collard greens, and brussels sprouts. The cultivar group Acephala also includes spring greens and collard greens, which are extremely similar genetically.
Name
 | Look up kale in Wiktionary, the free dictionary. |
The name borecole most likely originates from the Dutch boerenkool (farmer's cabbage). Some varieties can reach a height of six or seven feet; others are compact and symmetrical and of good quality for eating. Many, however, are coarse, possess an undesirable coloring, and are unappealing and indigestible. Most kale are either annuals or biennials, and are raised from seeds, which, in size, form, and color, resemble those of the cabbage. In Congo, Tanzania and Kenya (East Africa), the plant is wrongly referred to as sukuma wiki, a term that refers to Collard Greens.
[edit]Origins
Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe. Curly leafed varieties of cabbage already existed along with flat leafed varieties in Greece in the fourth century BC.[citation needed] These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. Today one may differentiate between varieties according to the low, intermediate, or high length of the stem, with varying leaf types. The leaf colours range from light green through green, dark green and violet-green to violet-brown. Russian kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.
During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing.[1]
Kai-lan, a separate cultivar of Brassica oleracea much used in Chinese cuisine, is somewhat similar to kale in appearance and is occasionally called "kale" in English.
[edit]Cultivars
Kales can be classified by leaf type:
- Curly leaved (Scots Kale)
- Plain leaved
- Rape Kale
- Leaf and spear (a cross between curly leaved and plain leaved Kale)
- Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato and dinosaur Kale)
Because kale can grow well into winter, one variety of Rape Kale is called 'Hungry Gap', named after the period in winter in traditional agriculture when little could be harvested.
An extra tall variety is known as Jersey kale or "cow cabbage".
Nutritional value
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 117 kJ (28 kcal) |
| Carbohydrates | 5.63 g |
| - Sugars | 1.25 g |
| - Dietary fiber | 2 g |
| Fat | 0.4 g |
| Protein | 1.9 g |
| Water | 91.2 g |
| Vitamin A equiv. | 681 μg (85%) |
| - beta-carotene | 8173 μg (76%) |
| - lutein and zeaxanthin | 18246 μg |
| Thiamine (vit. B1) | 0.053 mg (5%) |
| Riboflavin (vit. B2) | 0.07 mg (6%) |
| Niacin (vit. B3) | 0.5 mg (3%) |
| Vitamin B6 | 0.138 mg (11%) |
| Folate (vit. B9) | 13 μg (3%) |
| Choline | 0.4 mg (0%) |
| Vitamin C | 41 mg (49%) |
| Vitamin E | 0.85 mg (6%) |
| Vitamin K | 817 μg (778%) |
| Calcium | 72 mg (7%) |
| Iron | 0.9 mg (7%) |
| Magnesium | 18 mg (5%) |
| Manganese | 0.416 mg (20%) |
| Phosphorus | 28 mg (4%) |
| Potassium | 228 mg (5%) |
| Sodium | 23 mg (2%) |
| Zinc | 0.24 mg (3%) |
| Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database | |
Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein and zeaxanthin.[3] Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.[4]Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.[5] Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.[6][7] Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.[8]
[edit]Decorative uses
Many varieties of kale and cabbage are grown mainly for their ornamental leaves, which are brilliant white, red, pink, lavender, blue or violet in the interior of the rosette. Ornamental kale is as edible as any other variety.[9]
[edit]Literature
The Kailyard school of Scottish writers, which included J. M. Barrie (creator of Peter Pan), consisted of authors who wrote about traditional rural Scottish life (kailyard = kale field). In Cuthbertson's book Autumn in Kyle and the charm of Cunninghame, he states that Kilmaurs in East Ayrshire, was famous for its kale which was an important foodstuff. A story is told in which a neighbouring village offered to pay a generous price for some kale seeds, an offer too good to turn down. The locals agreed; however a gentle roasting on a shovel over a coal fire ensured that the seeds never germinated.[10]
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