Kale is an exceedingly popular vegetable, lauded by nutritionists, doctors, and home chefs alike. Despite being lauded as a miracle food, however, kale has one distinct characteristic that has kept many people away: its notorious smell. Many describe it as a pervasive smell that they can’t get away from, no matter how much they try. This begs the question – why does kale smell so bad?
The odour typically associated with kale is due to the presence of several compounds, such as sulfur, nitrogen, and allyl-isothiocyanate (AITC). Allyl-isothiocyanate is the same compound that’s responsible for the distinct and pungent odour of mustards and horseradish. In particular, the presence of AITC is thought to contribute to the distinctive odour of kale.
Other compounds like mercaptan and indole, which give rotten eggs and faeces their notorious smell, are also found in kale. The combination of all these compounds is what’s responsible for the odour associated with kale. Not only that, but the smell intensifies the longer kale is stored, as the compounds continue to break down and become stronger.
Interestingly, the smell of kale is actually the result of a natural process known as “browning”, which is caused by the sitting of oxygen in the presence of enzymes. This also contributes to the smell, and also its overall nutritional value. In particular, the browning of kale increases the presence of nutrients such as Vitamin A and Vitamin K, which are derived from the oxidation reaction.
Various methods have been suggested to reduce the smell of kale. For instance, boiling kale for a few minutes before eating can reduce the smell. This is because boiling kale breaks down the molecules that cause its smell, making all the nutrients more readily available. Eating kale raw can also help reduce its smell, as most of the smell affecting compounds are released when it is cooked. Additionally, it is also advised to keep kale as fresh as possible, as the smell intensifies the moment it begins to spoil.
At the end of the day, regardless of its smell, kale remains a very popular vegetable that is full of nutritional value. Eating it can provide many essential nutrients and can help maintain a healthy lifestyle. Furthermore, with the various tips and tricks mentioned above, it is possible to reduce the smell of kale and still enjoy its benefits.
Eating Habits Of Kale Consumers
It is believed that individuals who consume kale on a regular basis have particular eating habits that allow them to live a healthy life. Evidence shows that people who eat kale on a regular basis make the conscious decision to prioritize their overall health. For instance, many consumers go for organic kale grown without pesticide or fertilizer, ensuring quality and optimal nutrition from this leafy green.
The regular consumption of kale also often coincides with following a balanced and nutrient-rich diet. It is often accompanied by various other leafy green vegetables, and fruits and vegetables, along with high-quality proteins. In such a diet, kale is nicely supplemented with other produce that provide minerals, vitamins, and fiber to our bodies, as well as the numerous nutrients and vitamins provided by kale itself.
Furthermore, many regular kale consumers also dedicate significant amount of time to physical activity. Exercise is known to be essential for the proper digestion of kale and other vegetables, allowing for better absorption of its numerous nutrients. Additionally, exercise also helps reduce the risk of various diseases, making it an incredibly important component of a healthy lifestyle.
It is clear that people who consume kale on a regular basis often take a proactive approach towards their own health. Such an approach often revolves around eating a balanced diet full of fruits and vegetables, physical activity, and the conscious decision to eat organic produce whenever it is possible.
Health Benefits Of Eating Kale
Kale has many health benefits which contribute to its growing popularity. Firstly, kale is full of essential vitamins and minerals, which can help maintain the optimal functioning of the body. Vitamins A, B6, C, and K, as well as minerals including calcium, magnesium, manganese, and phosphorus are all found in kale. Furthermore, kale is also a great source of fiber, which can help keep our digestive systems healthy.
Kale is also known to be an incredibly powerful antioxidant, due to its high levels of flavonoids and carotenoids. These antioxidant compounds help protect the body from oxidative stress and the development of various diseases. Additionally, kale is also known to be rich in phytochemicals, which are compounds found in plants that are known to have a powerful antioxidant effect.
Furthermore, consuming kale on a regular basis can also reduce the risk of various diseases. Studies have linked the consumption of kale with a decreased risk of cancer, especially colon cancer. This is due to the presence of glucosinolates in kale, compounds that have natural cancer-fighting properties.
Kale is also known to help reduce cholesterol levels, as eating kale increases the production of HDL (good) cholesterol, while simultaneously reducing the production of LDL (bad) cholesterol. Additionally, research has linked regular consumption of kale with reduced risk of cardiovascular diseases, due to its anti-inflammatory properties.
At the end of the day, kale is an incredibly nutritious, power-packed leafy vegetable that can provide the body with many essential nutrients. Regular consumption of kale can improve overall health and can also reduce the risk of many serious diseases.
The Aroma Of Kale
Many people associate kale with its strong aroma. This aroma is heavily dependent on the compounds that kale contains, most prominent among them being sulfur, nitrogen, and allyl-isothiocyanate. These compounds are what give it its distinct smell, and the smell of kale often intensifies when it is cooked or left unrefrigerated for a prolonged period of time.
Various methods can be used to reduce the smell of kale, such as boiling or eating it raw. Boiling kale actually helps reduce its smell, as much of the aroma-affecting compounds are released during the process. Additionally, keeping kale fresh and avoiding leaving it unrefrigerated for too long can also help reduce its smell.
At the same time, however, the smell of kale does have some benefits. Firstly, it serves as an indication of freshness. A strong and distinct smell is often indicative of fresh kale, and this can help ensure that you are getting the most nutrients out of your food. Additionally, the smell of kale also has its own unique appeal, and many people actually enjoy the aroma of this leafy green.
Factors Impacting On Kale Quality
The quality of kale is heavily dependent on several factors. Firstly, the type of soil it is grown in is very important, as it determines the amount of nutrients and mineral content in the kale. Furthermore, the time of the year it is grown also has a considerable impact on its overall quality, as it affects the level of ripeness and overall taste.
In addition, the type of fertilizers and pesticide used to grow kale are also important factors to consider, as they affect the nutrition and flavor of the vegetable. Many people opt to go for organic kale, which helps ensure quality and optimal nutrition of the produce.
Finally, the way kale is prepared is also essential. For instance, boiling kale too long can deplete many of its essential vitamins and nutrients, reducing its nutritional value. Additionally, the way in which kale is stored is also important, and prolonging storage can make it lose its crispness and flavor.
It is clear that kale is a delicate vegetable, and various factors can affect its overall quality. Careful attention should be paid to the ways in which it is grown, prepared, and stored, all of which can impact on its overall nutritional value.
Cooking With Kale
Kale is an incredibly versatile vegetable that can be used in many dishes and cooked in numerous ways. Due to its nutty flavor, it is often combined with other vegetables, like potatoes and root vegetables. Additionally, it can substitute many other greens in various dishes, such as arugula and spinach.
Kale can also be eaten raw, either as is or as a part of a salad. In this case, it is best to buy organic kale, as it’s more likely to